Dice the elongated red tomatoes into small cubes and place them in a mixing bowl.

Finely slice the rehydrated black mushrooms and add them to the tomatoes.

Finely chop the fresh coriander and fresh mint, then add both herbs to the tomato mixture.

Finely grate or mince the garlic and zest the lime.

Whisk the sesame oil, soy sauce, lime juice, lime zest, honey, and garlic in the second mixing bowl until emulsified.

Pour about half of the dressing over the tomato mixture and toss gently.

Heat the sunflower oil in a deep pan over medium-high heat until a rice paper edge immediately puffs.

Fry one rice paper sheet at a time for a few seconds until puffed and crisp.

Drain the crispy rice paper sheets on paper towels and arrange them on the serving plate.

Spoon the tomato tartare onto the crispy rice paper sheets and sprinkle with crushed peanuts and sesame seeds.

Drizzle with the remaining dressing and serve immediately while the rice paper is crisp.