Vietnamese Summer Rolls and Peanut Sauce

Ingredients:

fried tofu or tempeh, cut into 1/4 inch rectangles

rice noodles

rice paper wrappers

mung bean sprouts

mint leaves

thai basil leaves

cilantro

serrano chilis, thinly sliced

cucumber, cut into thin sticks

green onion, cut into 2 inch pieces
carrot, cut into matchsticks

lettuce, stemmed

Fry tofu if desired.

Soak noodles in hot water to cook. Drain.

Soak rice paper wrappers in water one by one, filling each with: tofu, rice noodles, then remaining herbs, spices, and vegetables. Roll and place seam side down on waxed paper.

Peanut Sauce:

3/4 cup creamy peanut butter

1/3 cup water

3 tablespoons hoisin sauce

2 tablespoons lime juice

4-1/2 teaspoons soy sauce

1 tablespoon sugar

2-1/4 teaspoon hot pepper sauce

1 garlic clove, minced

1/2 teaspoon sesame oil

Whisk all ingredients in a bowl.