Rolls: Bring a pot half full of water to a boil, turn off the heat, then soak the noodles until done. Cool the water down by adding cold water. Fry the tofu and prep the vegetables and herbs. Soak a rice wrapper under running water or in a large bowl filled with water for 5 seconds, shake off excess water, and place the wrapper on a suitably non-stick surface (like a laminate counter). Arrange the filling on the top half of the wrapper, then fold over the top part, then the sides, then roll everything up.
Sauce: Combine all ingredients in a small pot, then heat and stir until well combined. Adjust consistency with water if needed. Avoid overheating the dip, otherwise the coconut fat will separate out.
Notes: Dried coconut milk works well because it lets you easily thicken the sauce if needed. For rice paper, prefer ones from an asian grocery store - Bamboo Tree brand (Bánh Tráng Mỹ Tho) works well.