Tofu Summer Rolls

Preheat the oven to 350 degrees F. Grease a baking pan with coconut oil, arrange tofu strips and bake for 30 minutes.
Make the spicy sauce by combining ½ cup mayo, Sriracha sauce, lime juice, garlic and brown sugar. Set aside.
Cook the noodles, drain and combine with the remaining 1/4 cup mayo in a bowl and massage lightly with your hands to coat.
Prep the cucumbers, carrots, jalapeno/pepper, and cilantro and set aside near a clean, dry cutting board.
Fill a dish with very warm/hot water that you can still comfortably touch with bare hands. Working with 1 wrapper at a time, soak in the water until pliable, about 20 seconds. Lift the wrapper out of water and allow the excess water to drip off before transferring to your cutting board. Place a lettuce leaf on the lower third of the wrapper and fill with 2 strips of tofu, a small portion of noodles, and 2-3 strips each of cucumber and carrots. Smear the filling with 1 Tablespoon of sauce then top with a slice of jalapeño or pepper and 2 sprigs of cilantro. Fold the bottom of wrapper over the filling, about 1/3 over the bottom of the lettuce leaf, then fold in the ends and roll up tightly like a burrito.
Transfer each finished roll to a platter or parchment paper. Repeat with remaining wraps and cover rolls with damp paper towels, then plastic wrap to preserve. Serve immediately or refrigerate in an airtight container until serving.