Summer Rolls with Baked Tofu and Sweet and Savory Dipping Sauce

Ingredients

• 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

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