Make the spring rolls: Prepare the noodles according to the package instructions. Drain and rinse under cold water.

Fill a large bowl with warm water and dampen a clean kitchen towel. Spread the kitchen towel over a flat work surface.

Soak a spring roll wrapper in the warm water for 15 seconds, or until pliable. Lay the wrapper flat on the kitchen towel and place some of the noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, basil, mint, and cilantro in the center. Fold the sides of the wrapper over the fillings and roll tightly to close. Repeat with the remaining spring roll wrappers and fillings.

Make the peanut sauce: In a medium bowl, stir together the peanut butter, lime juice, rice vinegar, sriracha, tamari, sesame oil, maple syrup, ginger, and 4 tablespoons of water. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency.

Serve the spring rolls with the peanut sauce for dipping.