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Heat some olive oil in a large skillet on medium. Add the grated tofu, carrots, diced mushrooms, bell pepper, spices, soy sauce, sesame oil, and rice vinegar. Cook for about 10 minutes, stirring occasionally, until most of the liquid evaporates and the veggies are softened.
Stir in the chopped cilantro and scallions. Cook for 1 more minute, then remove from heat and let the mixture cool slightly.
Meanwhile, make the dipping sauce: whisk together the peanut butter, miso paste, soy sauce, lime juice, grated garlic, grated ginger, and sriracha. Add water as needed until smooth and dippable.
Set up a clean surface for rolling. Briefly dip a sheet of rice paper in cool water, just until it softens. Scoop about ⅓ cup of the filling into the center, fold like a burrito, and then double-wrap with a second rice paper sheet.
Heat a good amount of neutral oil in a nonstick pan over medium-low heat. Cook the dumplings 4–5 minutes per side, until crispy and golden. Don't overcrowd the pan — they need personal space or they'll stick.
Serve hot with the spicy peanut dipping sauce.