Tofu Spring Rolls with Peanut Sauce

Ingredients

• 4 ounces rice vermicelli noodles
• 12 pieces rice paper spring rolls wrappers
• One 12- to 14-ounce block extra-firm tofu, cut into 1/2-inch-long strips
• 1/2 cup seedless cucumber julienned
• 1/2 cup carrot, shredded
• 1/2 cup scallions, thinly sliced
• 1/2 cup bean sprouts
• 1 cup cilantro, mint, or Thai basil or a combination of the three
• 1 cup peanut butter, chunky or smooth
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons lime juice, freshly squeezed
• Sriracha or Sambal, to taste (optional)
• Hot water, as needed