Mix all the ingredient for the coconut and peanut dip in a mixing bowl. Stir with a spoon until blended smoothly. Set aside

Preheat a wok or skillet. Add in about 1 Tbsp of canola oil into it and let it heat up. When the oil is hot enough, add in the ginger and stir-fry until fragrant and follow by the garlic, for about 10 seconds

Add in the zucchini, carrots and stir-fry until they are cooked but not lumpy, about 30 seconds or so. Add in the bean sprouts and basil and stir fry another 10 seconds or so. Add in 1/4 cup of the peanut dip. Stir to mix everything. Add in the tofu and gently stir again to mix everything (be careful not to over stir and break up the tofu too much). Remove from the heat and set aside until completely cool

When ready to wrap, prepare a lukewarm water on a dish (wide enough to dip in the round rice paper wrap). Dip each dried rice paper into the water for about 20-30 seconds until they are soft. Place on top of a clean tea towel and place about 2 Tbsp of the filling into the middle of the sheet, fold sides over, and roll it up tightly (as tight as you can, but don't tear the wrapper). Repeat with the remaining until you use up the filling and cover the rolls with plastic wrap or damp cloth to prevent the rolls from drying out

Serve whole or cut into half with the remaining coconut and peanut dip