Cut the tofu into 20 strips: First, slice it in half across the equator to create two large, thin rectangles. Then cut each rectangle into 5 long strips; cut each strip in half lengthwise. Pat dry.

Combine the ponzu, ginger, sugar, and sesame oil in a dish just large enough to hold to tofu. Mix well; add the tofu, turning it to coat. Cover and refrigerate overnight.

Remove tofu from marinade and pat off excess moisture. Heat the vegetable oil in a large skillet set over high heat. When the oil is hot, add the tofu and cook until golden and crisp (1-2 minutes on each side). Remove from pan and let cool.

Whisk together pineapple juice, fish sauce, and lime juice. Season with ginger to taste.

Soak a spring roll wrapper in warm water until softened, about 10 seconds. Lay on a flat surface. Place a leaf of lettuce of lettuce at the top left of the wrapper (around the 10:00 position). Top with a slice of tofu, cucumber, carrot, mint and basil. Add a small amount of noodles. Fold the wrapper in half, bringing the bottom section up over the fillings. Fold the left side of the wrapper over the fillings; roll tightly.

Repeat with remaining wrappers and fillings. Serve with dipping sauce.