Preparation

Sauce

1. Mince the garlic and grate the ginger.
2. In a blender, combine the silken tofu, peanut butter, soy sauce, lime juice, and maple syrup. Blend until smooth.
3. Add the garlic, ginger, sesame oil, and Sriracha. Blend again.
4. Gradually add water until the desired consistency is reached. Taste and adjust seasoning.
5. Refrigerate for at least 15 minutes before serving.

Spring Rolls

1. Vermicelli: Place in boiling water off the heat for 3 to 5 minutes. Drain and rinse under cold water.
2. Tofu: Pat the cubes dry. Brown in oil over medium-high heat for 8 to 10 minutes.
3. Vegetables: Prepare all the fillings and arrange them within easy reach.
4. Rice paper: Soak for 10 to 15 seconds in warm water, then lay flat on a damp cloth.
5. Fill: In the bottom third, layer the lettuce, vermicelli, tofu, vegetables, avocado, and chives. Do not overfill.
6. Rolling: Fold up the bottom, tuck in the sides, then roll tightly toward the top.

Serve immediately with the sauce, or cover with a damp cloth while waiting.