Summer Rolls (Vietnamese-style) In Winter

photo from tastemyplate.com

This savory recipe is from the May 2009 issue of Gourmet Magazine. It's suggested as a "great addition to your summer repertoire," but we feel it's good anytime. Wonderful as a main dish, appetizer, or snack. Healthy too. And kids love them because they fall into the category of "fun food." Not to mention, they are fun to construct and beautiful on any dish. . .

Serves 4 (8 rolls)
Takes about 45 minutes to make.

Ingredients
2 oz. 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 tsp. sugar
1 Tbs. plus 3/4 tsp. fresh lime juice, divided
16 rice-paper rounds (also called galettes de riz ('rice cakes' in French);
   about 8 inches in diameter) plus additional in case some tear
4 romaine leaves, each torn into 4 pieces
10 oz. 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
   (1 1/2 cups total)
1/3 cup hoisin sauce
2 Tbs. chunky peanut butter
2 Tbs. water

Directions
Soak noodles in a medium bowl of boiing hot water for 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, jalapeno, vinegar, sugar, 1 Tbs. lime juice, and 1/4 tsp salt.
Let stand 5 minutes.
Reserve 2 Tbs. liquid and drain pickled vegetables.

Drain noodles and rinse under cold water, then drain and pat dry.
Toss noodles with remaining 3/4 tsp. 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 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 round.
Top with one eighth of noodles (about 2 Tbs.), tofu (4 sticks), bean sprouts (about 2 Tbs.), herbs (3 Tbs.), and pickled vegetables (3 Tbs.).

Roll up tightly around filling, folding in sides. Make 7 more rolls in same manner.

Stir in hoisin sauce, peanut butter, water, and reserved 2 Tbs. pickling liquid.

Serve rolls with dipping sauce.

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