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

Name: Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce - Italian 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

recipetable.net

Learn how to make Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce, a delicious Italian recipe. A delicious italian dish. perfect for vegetarians. and gluten-free friendly. with rich,...

Keywords

summer rolls with baked tofu and sweet-and-savory dipping sauce
italian
medium
vegetarian
gluten-free
2
1
1/4
recipe
cooking
instructions
ingredients

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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