Heat oil in a skillet over medium-high heat, add the tofu cubes and salt, and sear until golden on all sides.

Cook the vermicelli according to package directions, drain, rinse with cold water, and set aside to drain completely.

Whisk the peanut butter, soy sauce, lime juice, honey, and sriracha into a smooth paste, then thin with warm water a tablespoon at a time.

Slice the carrot and cucumber into matchsticks, shred the lettuce, and pick the herb leaves.

Dip a rice paper wrapper in warm water for about 5 seconds, lay it on a damp surface, and arrange a portion of lettuce, vegetables, noodles, herbs, and tofu in the lower center.

Fold the bottom edge over the filling, tuck in the sides, and roll tightly. Serve immediately with the peanut sauce.