To make dipping sauce, combine almond butter, lime juice, 2 tablespoons tamari, sugar, 1 1/2 teaspoons ginger and red pepper flakes in a bowl, food processor or blender. Add water while blending until preferred consistency; set aside (see note).

Combine 1/4 cup tamari, sesame oil and 2 teaspoons ginger in a bowl and pour over tofu. Let sit a minimum of 15 minutes or place in a sealed container and marinate overnight in the refrigerator.

Fill a large dish with warm water. Soak 1 wrapper in water until pliable, 5 to 15 seconds. Remove wrapper to a clean, dry surface.

Place some sesame seeds, tofu, cabbage, nori, carrots, cucumbers, green onions, peppers and herbs on the lower third of wrapper, leaving a 1-inch boarder. Bring the bottom edge of the wrapper up and over the filling and snugly start to roll it up. Tuck in sides, like a burrito, and continue rolling until completely wrapped. Repeat with remaining ingredients. Cover rolls with a moist towel while you finish the rest.

Cut rolls in half on the diagonal and serve with dipping sauce.

Special notes:

The sauce can be prepared up to 1 day in advance and kept refrigerated. Thin as needed with additional water before serving.