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Summer Rolls With Baked Tofu And Sweet-and-Savory Dipping Sauce

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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
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Published 2014-09-09 13:14:01 (2 years ago).

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