Fresh Spring Rolls With Peanut Sauce

A pretty little appetizer for those hot summer days, or when you just don't feel like "cooking".

• Ready In: 1 hr
• Serves: 24
• Yields: 48 rolls, 2 cups dipping sauce

Ingredients

• Peanut Dipping Sauce

• 6  tablespoons creamy peanut butter
• 3⁄4 cup hoisin sauce
• 1⁄2 cup fresh lime juice
• 1⁄2-3⁄4 teaspoon cayenne pepper

• Rolls

• 1⁄2 cup  minced scallion
• 1⁄4 cup  chopped fresh basil
• 1⁄4 cup  chopped fresh cilantro
• 1⁄4 cup  chopped of fresh mint
• 16  ounces  seasoned tofu, finely diced
• 3  cups  peeled seeded and finely chopped cucumbers
• 3  cups  peeled and grated carrots
• 3  cups  finely shredded napa cabbage or 3  cups romaine lettuce or 3  cups  fresh mung bean sprouts
• 55 -60  sheets rice paper, discs 8-inches across
• 4  ounces fresh chives or 4  ounces scallions

Directions

1. In a small bowl, whisk together all of the dipping sauce ingredients until smooth and set aside.
2. In a large bowl, gently toss all of the filling ingredients. Dampen a large clean dish cloth and lay it flat on a work surface.
3. Fill a large bowl with hot water. Holding a rice paper disk by the edge, gently lower one side of it into the hot water--it will soften as it absorbs water. Slowly turn the disc in the water until it has completely softened, taking care not to force it or it may tear or crack. Place the disc on the damp towel and flatten it out. Soften several more discs and lay them side by side on the towel; don't overlap them or they'll stick together.
4. Mound 1/4 cup of the filling just below the center of each disc (above the 6 o'clock position on a clock face). Fold the two side edges of the wrapper over the filling to form a rectangular shape with curved ends. Tightly roll up from the bottom to make a neat little 3-inch package. Place, seam side down, on a platter. Repeat until all of the filling is used. Cover with plastic wrap and chill for no more than 5 hours before serving or the rice paper becomes gummy.
5. To make ties for the rolls, bring a small pot of water to a boil. If you are using scallions, slice off the white part, and cut the green parts in half lengthwise. In batches, blanch for 10 seconds enough chives, or scallion greens, to tie all of your rolls. Immediately transfer them to a bowl of ice water for 10 seconds, remove, and drain well. Tie each summer roll around the middle with a chive or scallion ribbon and, if it's too long, snip off the ends.