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Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce
EPICURIOUS15Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 oz. bean threads (dried, cellophane noodles)
- 1 carrots (small, cut into thin matchsticks, about 3/4 cup)
- 1 kirby cucumbers (halved lengthwise, seeded, and cut into thin matchsticks, about 3/4 cup)
- 1 jalapeno chilies (small fresh, cut into thin matchsticks)
- 1/4 cup rice vinegar (not seasoned)
- 1/4 tsp. sugar
- 1 Tbsp. fresh lime juice (divided)
- 16 rice paper (rounds, also called galettes de riz; about 8 inches in diameter plus additional in case some tear)
- 4 romaine (leaves, each torn into 4 pieces)
- 10 oz. tofu (packaged baked, cut into 3- by 1/3-inch sticks)
- 1 cup beansprouts (fresh)
- 1/2 cup basil (each of torn, mint, and cilantro leaves, 11/2 cups total)
- 1/3 cup hoisin sauce
- 2 Tbsp. chunky peanut butter
- 2 Tbsp. water
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