1. Drain water from tofu (if using) and gently squeeze out any excess water. Slice tofu in half (as if you were slicing a bagel). Cut tofu slices into ½ inch wide strips and sprinkle with sesame seeds. Set aside
2. Prepare dipping sauces by combining all listed ingredients in two separate bowls. Refrigerate until serving.
3. Combine cut carrots, cucumbers, bell peppers and radishes in a bowl. Season with salt and pepper to taste and set aside. Combine chopped radish greens, leafy greens, sprouts and herbs in a bowl. Season with salt and pepper to taste and set aside.
4. To prepare spring rolls, take one sheet of rice paper and place in bowl of warm water. Gently push on wrapper until submerged. As rice paper just begins to become pliable, about 10 seconds, remove from water and lay out on a clean cutting board. Top rice paper with filling and sprinkle with sliced scallions and sesame seeds.
5. To roll spring roll, fold the side of the wrapper closest to you to enclose the filling. Next, fold in the two opposing sides (as if you were folding a burrito or wrap). Lastly, roll the enclosed filling until all of the rice paper is wrapped tightly around the filling. Set completed spring roll aside and repeat rice paper soaking, filling and rolling until all sheets of rice paper and filling are used.
Serve with dipping sauces and enjoy!
Note: rice paper wrappers tend to stick to each other so amp up the veggies even more by wrapping each roll with lettuce before placing on a platter