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Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce
http://www.epicurious.com/recipes/food/views/Summer-Rolls-with-Bak...
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Ingredients
categorized
original
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
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
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Carrot, small
(
1
)
Each of torn basil
(
1/2
cup
)
Fresh bean sprouts
(
1
cup
)
Jalapeno, small fresh
(
1
)
Kirby cucumber
(
1
)
Romaine, leaves
(
4
)
Condiments
Hoisin sauce
(
1/3
cup
)
Peanut butter, chunky
(
2
tablespoons
)
Rice vinegar
(
1/4
cup
)
Cooking & Baking
Sugar
(
1/4
teaspoon
)
Pasta & Grains
Bean thread noodles, dried
(
2
ounces
)
Rice-paper rounds
(
16
)
Drinks
Lime juice, fresh
(
1 1/4
tablespoon
)
Water
(
2
tablespoons
)
Refrigerated
Packaged baked tofu
(
10
ounces
)
Preparation
Read recipe preparation on
epicurious.com
Epicurious
www.epicurious.com
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Social Stats
35.2
Rating
1-100
4
Tweets
23
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Views
19
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Recipe Stats
Published May 1, 2009 (3 years ago).
8 people saved this recipe.
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