1. Heat 2 teaspoons of the oil in a wok over medium heat. Add the garlic and sauté for a minute until fragrant.

2. Add the jicama, salt, sugar and water. Bring to a boil, then lower the heat to a gentle simmer. Place the lid on and cook for 20-25 minutes until the jicama is tender. Set aside.

3. Heat 1 teaspoon of the oil in a pan over medium heat. Pan-fry the tofu on both sides until golden brown. Set aside to let it cool. Cut the tofu into tiny pieces.

4. Bring a pot of water to a boil. Blanch the bean sprouts in the boiling water for 30 seconds. Drain and set aside.

5. Place the wrapper on a flat surface. Spread a thin layer of hoisin sauce on the wrapper, then top it with a piece of lettuce.

6. Place a few tablespoons of jicama filling on the lettuce, then top it with a few tablespoons of bean sprouts, tofu and peanuts.

7. Fold both sides of the wrapper, then roll it tightly. Repeat the same process for the rest of the spring rolls.

8. Slice them into bite-sized pieces before serving.