Prepare carrot ginger dip first by combining all ingredients in a blender or small food processor and process until smooth.
Place into a bowl and refrigerate until ready to use.
Prepare tofu by cutting the tofu block in half and then cut each piece in half again.
Cut each piece into thin strips (you will need 20 thin strips of tofu total).
Before assembling spring rolls, place all prepared ingredients on a cutting board for easy assembly and have a large plate or cutting board to roll spring rolls.
Prepare rice paper wrappers according to package directions.
Place soaked wrapper on plate and start by placing lettuce leaf on wrapper followed by two pieces each of tofu, cucumber, red bell pepper, and avocado.
Add desired amount of sriracha and then top with cilantro and sunflower sprouts.
Roll the spring roll by folding the portion of the wrapper closest to you over the ingredients, being sure to tuck in all the ingredients before folding the edges over and continuing to roll up until sealed.
Place spring rolls on a plate and serve immediately with Carrot Ginger Dip.
Keep stored in an air-tight container for up to 48 hours in the refrigerator.