Garden Rolls

1 1/2 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 cilantro, rinsed
4 oz. Asian-seasoned baked tofu
6 thin scallions, minced

Soak noodles in boiling water to cover about 7 minutes, or until softened. Drain, rinse in cold water and drain again.

Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces.

Starting with first roll, quickly wet rice paper wrapper and layer on top shredded carrots, scallions, cilantro, lettuce, 2 strips tofu and 1 portion noodles.

Wrap up roll tightly, starting at nearest rounded edge over filling, and tucking in the sides. Continue rolling wrapper tightly into neat packet. Set aside rolls on serving platter, and cover with damp paper towels until ready to serve.

In a separate bowl, mix together equal parts hoisin sauce and peanut butter.

Serve rolls with dipping sauce.

Adapted from a recipe in Vegetarian Times.