Whisk together peanut butter, hoisin sauce, lime juice, and cayenne pepper in a small bowl until smooth for the dipping sauce.

In a large bowl, gently toss scallion, basil, cilantro, mint, diced tofu, chopped cucumbers, grated carrots, and romaine lettuce or mung bean sprouts.

Dampen a large clean dish cloth and lay it flat on a work surface.

Fill a large bowl with hot water.

Holding a rice paper disk by the edge, gently lower one side of it into the hot water until softened.

Slowly turn the disc in the water until it has completely softened, taking care not to force it.

Place the softened disc on the damp towel and flatten it out.

Soften several more discs and lay them side by side on the towel; don't overlap them.

Mound 1/4 cup of the filling just below the center of each disc.

Fold the two side edges of the wrapper over the filling to form a rectangular shape with curved ends.

Tightly roll up from the bottom to make a neat little 3-inch package.

Place, seam side down, on a platter.

Repeat until all of the filling is used.

Cover with plastic wrap and chill for no more than 5 hours before serving.

Bring a small pot of water to a boil.

If using scallions, slice off the white part, and cut the green parts in half lengthwise.

In batches, blanch the chives or scallion greens for 10 seconds.

Immediately transfer them to a bowl of ice water for 10 seconds, remove, and drain well.

Tie each summer roll around the middle with a chive or scallion ribbon.

If the chive or scallion ribbon is too long, snip off the ends.