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

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

• 60g dried bean thread noodles (cellophane noodles)

• 1 small carrot, cut into thin matchsticks (about 110g )

• 1 Kirby cucumber, halved lengthwise, seeded, and cut into thin matchsticks (about 180ml )

• 1 small fresh jalapeño, cut into thin matchsticks

• 60ml rice vinegar (not seasoned)

• 1/4 teaspoons sugar

• 1 tablespoon plus 3/4 teaspoons 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 cos leaves, each torn into 4 pieces

• 275g 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 coriander leaves (11/2 cups total)

• 80ml hoisin sauce

• 2 tablespoons chunky peanut butter

• 2 tablespoons water

Soak noodles in a medium bowl of boiling-hot water 10 minutes.

Meanwhile, blanch carrot in boiling water until softened, about 45 seconds. Drain. Rinse under cold water to stop cooking, then transfer to a small bowl along with cucumber, jalapeño, vinegar, sugar, 1 tablespoon lime juice, and 1/4 teaspoons salt. Let stand 5 minutes. Reserve 2 tablespoons liquid and drain pickled vegetables.

Drain noodles and rinse under cold water, then drain and pat dry. Toss noodles with remaining 3/4 teaspoons lime juice and snip with kitchen shears 5 or 6 times.

Fill a shallow pan or pie plate with warm water. Soak 2 rice-paper rounds until they begin to soften, about 30 seconds, then let excess water drip off and stack soaked rounds on a work surface so that they overlap by all but 1 inch on either side. Put 2 pieces of cos on bottom third of round. Top with one eighth of noodles (about 2 tablespoons ), tofu (4 sticks), bean sprouts (about 2 tablespoons ), herbs (45ml ), and pickled vegetables (45ml ). Roll up tightly around filling, folding in sides. Make 7 more rolls in same manner.

Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid. Serve rolls with dipping sauce.

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