Active Time

　　45 minutes

　　Total Time

　　45 minutes

　　Vietnamese-style rolls are a great addition to your summer repertoire: They require very little cooking and can be assembled at the kitchen table or out on the patio. Thanks to bean thread noodles and baked tofu, they make a substantial meal, but pickled vegetables and a trio of herbs keep each sauce-dipped bite light and cool.

　　

Ingredients

Makes 4 (Makes 8 rolls) servings

　　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

　　

Step 1

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

　　

Step 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, jalapeño, vinegar, sugar, 1 tablespoon lime juice, and 1/4 teaspoon salt. Let stand 5 minutes. Reserve 2 tablespoons liquid and drain pickled vegetables.

　　

Step 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.

　　

Step 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.

　　

Step 5

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

　　Cooks' note:

　　Rolls and sauce can be made 4 hours ahead and chilled, rolls covered with damp paper towels and then plastic wrap.◊