Tofu and Veggie Summer Rolls

-1 Preheat the oven to 400 F. Slice the tofu into strips and marinate it in the coconut aminos and maple syrup for 10 minutes. Layer it on a sheet pan and drizzle with olive oil, then bake for about 35 minutes.  
-1 Once you have all of your veggies prepped, dip your rice paper in the bowl of warm water for about 30-40 seconds, rotating it to cover all sides. Your rice paper should still hold its form and not be too sticky. 
-1 Place it onto a cutting board or flat surface, and pat it dry with a towel. 
-1 Start layering your fillings in the center of the rice paper. I like to start with the lettuce, and add all the fillings on top of that. Be careful not to overfill!
-1 Once all fillings are in, fold the bottom of the rice paper over the fillings, then fold in each side over the center and roll. 
-1 Slice in half and repeat with remaining rice paper and fillings. 
-1 For the sauce, blend all ingredients together in a blender until smooth. You can also whisk by hand, but I find the texture to be smoother with a blender! 
-1 The rice paper is best when served fresh. If prepping it for later in the day, let it sit at room temp until serving.