Heat 2 cups of water on the stove or in the microwave until hot to the touch.
Dip one of the rice paper wrappers into the water, turning until it is pliable.
Place the rice paper wrapper on a plate or cutting board, flattening out the kinks as you place it.
Place sliced cucumber, carrot, and sriracha baked tofu fries on the wrapper. Roll like you would a burrito, starting on the right and left sides. Next roll the bottom away from you as you tightly pull in the filling. The wrapper will dry and stick to itself.
Repeat with each wrapper. Serve with Sweet Chili Mango Dipping Sauce.
*The sriracha baked tofu fries are crispy, if you don't want them as crispy for these spring rolls, bake them for less amount of time.