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

Name: Summer Rolls With Baked Tofu and Sweet-and-Savory Dipping Sauce Recipe
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; 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

www.epicurious.com

Vietnamese-style rolls are a great addition to your summer repertoire: They require very little cooking and can be assembled at the kitchen table or out on the patio. Thanks to bean thread noodles...

Keywords

glass noodle
vietnamese
tofu
cucumber
sprout
basil
mint
cilantro
main
starter
dairy free
vegetarian
gluten free
vegan
summer
gourmet

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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
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