VEGETABLE SPRING ROLLS WITH BAKED SEASONED TOFU AND PEANUT MISO DIPPING SAUCE You'll be able to buy the bean thread (mung bean) noodles and rice paper wrappers in most Asian groceries, particularly those that specialize in Thai or Vietnamese ingredients. The wrappers are fragile and break or tear easily, so have a few extra on hand when preparing this dish. 1 ounce bean thread noodles, cooked according to package directions and well drained 1 1/2 cups shredded napa or Chinese cabbage (rinse leaves and spin dry before shredding) 1/2 cup grated carrot 1/3 cup thinly sliced scallion greens About 12 8-inch round rice papers 4 ounces baked seasoned tofu, cut into 1/2-inch cubes (about 1 cup) 20 to 24 large fresh basil leaves, rinsed and spun dry Peanut Miso Dressing and Dipping Sauce (recipe follows)

Gently squeeze the cooked bean thread noodles to release excess moisture. Chop them coarsely. In a large bowl, toss together the noodles, cabbage, carrot, and scallion greens.

Fill a 10-inch pie plate with warm water. Submerge one of the rice papers in the water and soak just until pliable, 30 to 60 seconds. Transfer to a clean kitchen towel and blot gently to dry. Arrange about 1/4 cup of the noodle mixture along the bottom third of the rice paper. Distribute 5 or 6 tofu cubes and 2 basil leaves on the noodles. Lift the bottom edge over the filling, fold the sides toward the center, and roll up as tightly as possible. Set on a plate, seam side down. Repeat with the remaining rice papers.

Serve the spring rolls immediately. Alternatively, refrigerate in a tightly sealed container for up to 2 days. (Return to room temperature before serving.) Divide the dipping sauce among several small bowls and serve alongside.

Makes 10 to 12 spring rolls.

PEANUT MISO DRESSING AND DIPPING SAUCE

1 large clove garlic, peeled
2-inch chunk fresh ginger, trimmed and cut into eights
1/3 to 1/2 cup hot water
1/2 cup nonhydrogenated, unsalted peanut butter
2 tablespoons sweet white miso
about 1 tablespoon shoyu
3 tablespoons freshly squeezed lime juice
Chill oil or ground cayenne pepper, to taste (optional)

With the motor of the food processor running, pop the garlic and then the ginger through the feed tube and continue to process until they are finely chopped. Remove the lid, scrape down the work bowl, and add 1/3 cup of water, the peanut butter, miso, and shoyu. Blend until smooth.

Add the lime juice and a dash of chili oil (if using), and pulse a few times to distribute. Thin with additional water, if you wish. Use immediately or refrigerate for up to 5 days. Shake well before each use and thin with extra lime juice or water if the mixture thickens on standing.

Makes about 1 1/4 cups.

[The New Soy Cookbook, Lorna Sass]