Prepare the Filling:

1. Marinate the Tofu: Slice the tofu into thin strips. In a small bowl, mix 1 tablespoon of soy sauce and sesame oil. Marinate the tofu for 5 minutes to absorb the flavors.
2. Prepare the Vegetables: Slice the carrots, cucumber, and bell peppers into thin julienne strips. Set aside.
3. Prepare the Herbs and Rice Noodles: Tear the cilantro and mint leaves into smaller pieces. If using rice noodles, cook them according to package instructions and drain.

Make the Sriracha Dipping Sauce:

4. Combine the Sauce Ingredients: In a small bowl, whisk together Sriracha sauce, soy sauce, honey, rice vinegar, sesame oil, and water until smooth and well combined. Adjust the amount of water depending on how thick you want the sauce. Set aside.

Assemble the Spring Rolls:

5. Soften the Rice Paper Wrappers: Fill a shallow bowl with warm water. Submerge one rice paper wrapper into the water for about 5 seconds, then gently remove and place it flat on a clean surface, such as a large plate or cutting board.
6. Add the Filling: Place a few pieces of marinated tofu in the center of the rice paper. Add a small handful of shredded carrots, cucumber, bell peppers, rice noodles (if using), cilantro, and mint leaves on top of the tofu.
7. Roll the Spring Rolls: Fold in the sides of the rice paper, then gently roll it up from the bottom, tucking in the filling as you go, to create a neat, tight roll. Repeat this process with the remaining rice papers and filling ingredients.

Optional Frying (for crispy rolls):

8. Fry the Spring Rolls (Optional): Heat a small amount of sesame oil in a skillet over medium heat. Once hot, place the spring rolls seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy. If you prefer a lighter version, skip this step and enjoy the fresh, un-fried rolls.

Serve and Garnish:

9. Serve with Sauce: Serve the spring rolls with the prepared Sriracha dipping sauce on the side for dipping. Garnish with extra cilantro and mint if desired.