Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce

Ingredients

2 ounces dried bean thread noodles (cellophane noodles)

1 small carrot, cut into thin matchsticks (about 3/4 cup)

1 Kirby cucumber, halved lengthwise, seeded, and cut into thin matchsticks (about 3/4 cup)

1 small fresh jalapeño, cut into thin matchsticks

1/4 cup rice vinegar (not seasoned)

1/4 teaspoon sugar

1 tablespoon plus 3/4 teaspoon fresh lime juice, divided

16 rice-paper rounds (also called galettes de riz; about 8 inches in diameter) plus additional in case some tear

4 romaine leaves, each torn into 4 pieces

10 ounces packaged baked tofu, cut into 3- by 1/3-inch sticks

1 cup fresh bean sprouts

1/2 cup each of torn basil, mint, and cilantro leaves (11/2 cups total)

1/3 cup hoisin sauce

2 tablespoons chunky peanut butter

2 tablespoons water

Vietnamese-style Rolls Are A Great Addition To Your Summer Repertoire: They Require Very Little Cooking And Can Be Assembled At The Kitchen...

Epicurious

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