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Julienne the carrot and bell pepper. Wash and dry the lettuce, then cut into hand-sized pieces. Slice smoked tofu into thin strips. Pick mint leaves from the stems.
Blend peanut butter, sunflower seeds, chili sauce, soy sauce, and water until smooth. Add more water to adjust the consistency if needed.
Soak noodles in hot water for 5–7 minutes. Rinse with cold water and set aside.
Dip one sheet in warm water for about 5 seconds, then place it on a board.
Layer lettuce, noodles, veggies, herbs, and tofu. Fold in the sides, roll tightly.
Serve whole or halved, with dipping sauce. Best enjoyed fresh.