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

Instructions

1. Soak noodles in a medium bowl of boiling-hot water 10 minutes.
2. Meanwhile, blanch carrot in boiling water until softened, about 45 seconds. Drain. Rinse under cold water to stop cooking, then transfer to a small bowl along with cucumber, jalapeño, vinegar, sugar, 1 tablespoon lime juice, and 1/4 teaspoon salt. Let stand 5 minutes. Reserve 2 tablespoons liquid and drain pickled vegetables.
3. Drain noodles and rinse under cold water, then drain and pat dry. Toss noodles with remaining 3/4 teaspoon lime juice and snip with kitchen shears 5 or 6 times.
4. Fill a shallow pan or pie plate with warm water. Soak 2 rice-paper rounds until they begin to soften, about 30 seconds, then let excess water drip off and stack soaked rounds on a work surface so that they overlap by all but 1 inch on either side. Put 2 pieces of romaine on bottom third of round. Top with one eighth of noodles (about 2 tablespoons), tofu (4 sticks), bean sprouts (about 2 tablespoons), herbs (3 tablespoons), and pickled vegetables (3 tablespoons). Roll up tightly around filling, folding in sides. Make 7 more rolls in same manner.
5. Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid. Serve rolls with dipping sauce.