Garden Rolls

Garden Rolls

 * 1½ to 2 oz dried cellophane, or bean thread, noodles
 * 6 rice paper wrappers
 * 6 pieces red-leaf lettuce, rinsed, dried and stem end trimmed
 * 1 cup shredded carrots
 * bunch fresh coriander, rinsed
 * 4 oz Asian-seasoned baked tofu
 * 6 thin scallions, green ends slivered

Dipping Sauce

 * ½ cup hoisin sauce
 * 1 tbsp crunchy peanut butter
 * 1 tbsp Asian chili paste, or to taste

Directions

 * 1) Soak noodles in boiling water to cover, about 7 minutes, or until softened.
 * 2) Drain, rinse in cold water and drain again.
 * 3) When cool, divide into 6 equal-sized portions.

Garden Rolls

 * 1) Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces.
 * 2) Starting with first roll, quickly wet rice paper wrapper in warm water, and place flat on work surface.
 * 3) Place 1 piece leaf lettuce on wrapper and layer on top shredded carrots, leafy sprigs fresh coriander, 2 strips tofu and 1 portion noodles.
 * 4) Wrap up roll tightly, starting at nearest rounded edge, taking one turn.
 * 5) Fold in left edge over filling, leaving right edge open.
 * 6) Continue rolling wrapper tightly into neat packet.
 * 7) Insert scallion into unwrapped edge of roll so green end protrudes like plume.
 * 8) Repeat process with remaining ingredients.
 * 9) Set aside rolls on serving platter, and cover with damp paper towels until ready to serve.

Dipping Sauce

 * 1) To mix dipping sauce, stir all ingredients until well mixed.
 * 2) Place in serving dish, and pass with garden rolls.