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In a pot of heavily salted water, boil tofu strips for 5 minutes. Drain and pat dry.
Whisk together all the marinade ingredients except cornstarch.
Add tofu strips and coat. Marinate for at least 10 minutes.
Heat neutral oil in a pan on medium heat.
Add tofu strips (reserving excess marinade) and cook for 3-4 minutes, flip and cook another 2-3.
Whisk the cornstarch into the marinade.
Lower the heat and pour the mixture over the tofu until it gets glossy. Remove from heat.
Add cucumber and carrot to a bowl. Splash on some rice vinegar and sprinkle salt and sugar (just eyeball this). Mix and set aside until ready to roll.
Using a shallow bowl or plate, dip rice paper in cool water for 5-7 seconds.
Lay on parchment or clean dish towel.
Add 2-3 tofu strips, a handful of noodles, pickled veggies, scallion, and cilantro.
Roll like a burrito, tucking the sides as you go.
Repeat until you’re out of tofu (makes about 6 rolls).
Whisk together the mayo, sweet chili sauce, sriracha, and rice vinegar for the dipping sauce.
Dunk and enjoy!