Prepare the sauces. Fill a small dish with some sweet chili sauce for dipping. In a separate dish, combine the peanut butter, hoisin, vinegar, and one tablespoon water until smooth. Taste, and adjust the levels to your preference or add more water if the sauce is very thick.

Fry the tofu. Heat about ½ inch canola or vegetable oil in a large skillet over medium-high heat. Meanwhile, toss the tofu with the cornstarch. When the oil is very hot, fry the tofu in batches, not crowding the pan, for about 3 minutes on each side until the tofu is golden. Let the fried tofu drain on paper towels.

Arrange the tofu, prepared veggies, a clean kitchen towel, and a flat dish of warm water in one area where you will make the rolls. One at a time, dip a rice paper wrapper in the warm water for about 10 seconds until it starts to soften. Place the wrapper on the kitchen towel you spread out, then mound it with arugula, bean sprouts, carrot, scallion, cucumber, herbs, and a piece of tofu.

Wrap the roll like a burrito by pulling the sides over the tofu, then tightly rolling the wrapper around the filling. Repeat until all the ingredients are rolled.

Serve immediately at room temperature with the 2 sauces for dipping.