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

Ingredients

• 1 small fresh jalapeño
• ¼ cup unseasoned rice-wine vinegar
• ¼ teaspoon sugar
• 3 ¾ teaspoons fresh lime juice
• 4 romaine leaves
• ¹/₃ cup hoisin sauce
• 10 ounces packaged baked tofu
• + 9 more ingredients
• • 16 rice-paper rounds (also called galettes de riz; about 8 inches in diameter)
  • 1 cup fresh bean sprouts
  • ½ cup each of torn basil
  • 2 tablespoons chunky peanut butter
  • 2 tablespoons water
  • plus additional in case some tear
  • 1 Kirby cucumber
  • 1 small carrot
  • 2 ounces dried bean thread noodles (cellophane noodles)

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 t...

View full recipe at Epicurious