Sauces for Salad rolls

After making salad rolls for my mom, I got pretty addicted to them myself. It's a delicious way to get salad, avocado, and tofu together in one bite:

Especially when I can mix up some quick sauces for dipping!  Here are three I'm currently rotating.  I came up with a quick peanut hoison sauce:

Mix together:
- 1 tbsp of Peanut Butter
- 1 tsp of vinegar (I used rice vinegar)
- 1/4 tsp of soy sauce or tamari or aminos
- 2 tsp of hoison sauce
- 1/4 tsp of garlic chili sauce (or 1/4 tsp of hot sauce and dash of garlic powder)

These are definitely not etched-in-stone quantities, play around to your liking, but you'll want a creamy sauce with good "cling".

Peanut Hoison sauce: Sweet and spicy

For times I prefer a non-creamy sauce, especially when I use a lot of avocado, I make a quick chili vinaigrette:

Mix together:
- 1 tbsp vinegar (I used rice vinegar)
- 1 tbsp water
- 1 tsp chili garlic sauce (or hot sauce and garlic powder combo)
- 1/2 tsp sugar (you can use equivalent of sugar substitute)
- splash of soy sauce or tamari or aminos
- generous squirt of fresh lime or lemon

Again, I suggest adjusting the amounts per personal taste. This vinaigrette doesn't have as much cling, but it still packs a punch:

Chili Vinaigrette: Bright and Spicy

And my new favorite, Lemon Tahini sauce:

Mix together:
- 1 tbsp tahini
- 1/2 tbsp of vinegar (I used rice vinegar)
- 1/2 tbsp of fresh lemon juice
- 1/4 tsp soy sauce or tamari or aminos
- generous dashes of garlic powder
- dash of hot sauce

Again, adjust quantities per personal taste--most of the time I'm just throwing stuff together and hope I get a tasty clingy sauce:

Lemon Tahini: Bright and Tart

Anybody got any other sauce suggestions?