Summer Rolls

This isn't really a recipe, but a list of ingredients I decided to make dinner with. Its hot, way too hot to be cooking, but I got the idea in my head to make tea smoked tofu for summer rolls and well, lets say that the smoking process smelled a lot less like tea and a lot more like other plant materials sometimes set ablaze. The finished tofu didn't taste bad, but it didn't necessarily evoke campfire either.

Summer Rolls
rice paper wrappers
firm tofu (I used my attempt at tea soaked), cut into thin strips
Mung bean noodles, soaked for 15 minutes
carrot, julienne
greens of scallions, sliced fine
thinly sliced cucumbers
fresh mint leaves
fresh basil leaves (Thai basil is great here)

1. Soak the rice paper for 5+ seconds in warm water until it is soft, pliable, and translucent.
2. Remove the rice paper from the water and place it on a towel.
3. Add layers of the veggies and then the noodles and roll up like a burrito. Roll the top up and over the filling, roll it over once, then pull in the outside flaps and roll up. (as you can see, I didn't wrap mine as tightly as they should be so they were a little difficult to eat, but tasted pretty awesome)
4. Cut and eat with spicy peanut dipping sauce.

Dipping Sauce
Peanut butter (I started with a 1/4 cup)
a few dashes fish sauce (substitute gluten-free soy sauce if you are going vegan)
< 1/2tsp toasted sesame oil
fresh lime juice (1 or more limes)
1/4 tsp fresh ginger, minced
2 scallions fresh scallions, minced
chili sauce (I like Sambal here)
water
sugar (especially necessary if using unsweetened peanut butter)

Mix all the ingredients together well, taste for seasonings. I was really surprised how much chili sauce was needed. The fat of the peanut butter is really powerful.