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

• 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 jalapeno, 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

1. Soak noodles in a medium bowl of boiling-hot water 10 minutes.
2. 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, jalapeno, vinegar, sugar, 1 tablespoon lime juice, and 1/4 teaspoon salt. Let stand 5 minutes. Reserve 2 tablespoons liquid and drain pickled vegetables.
3. Drain noodles and rinse under cold water, then drain and pat dry. Toss noodles with remaining 3/4 teaspoon lime juice and snip with kitchen shears 5 or 6 times.
4. 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 romaine on bottom third of round. Top with one eighth of noodles (about 2 tablespoons), tofu (4 sticks), bean sprouts (about 2 tablespoons), herbs (3 tablespoons), and pickled vegetables (3 tablespoons). Roll up tightly around filling, folding in sides. Make 7 more rolls in same manner.
5. Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid. Serve rolls with dipping sauce.

noodles, carrot, kirby cucumber, fresh jalapeufo, rice vinegar, sugar, lime juice, rice, tear, romaine, sticks, fresh bean sprouts, basil, hoisin sauce, chunky peanut butter, water

Taken from www.epicurious.com/recipes/food/views/summer-rolls-with-baked-tofu-and-sweet-and-savory-dipping-sauce-352777 (may not work)