Yuba Rolls

Ingredients

• Water (1/4 cup)
• Lime juice (1 tablespoon)
• Sesame oil (1 teaspoon)
• Hoisin sauce (2 tablespoons)
• Rice vinegar (1 tablespoon)
• Soy sauce (2 tablespoons)
• Rice vermicelli noodles (1 cup, cooked)
• Fresh cilantro leaves (1/2 cup)
• Fresh mint leaves (1/2 cup)
• Bean sprouts (1 cup)
• Bell pepper (1, julienned)
• Cucumber (1, julienned)
• Carrots (2, julienned)
• Yuba (tofu skin) (8 sheets)

Instructions

1. Soak the yuba sheets in warm water for 10 minutes to soften.
2. In a bowl, combine the soy sauce, rice vinegar, hoisin sauce, sesame oil, lime juice, and water to make the dipping sauce. Set aside.
3. Place a softened yuba sheet on a clean surface.
4. Layer some julienned carrots, cucumber, bell pepper, bean sprouts, mint leaves, cilantro leaves, and a small amount of cooked rice vermicelli noodles on the yuba sheet.
5. Roll up the yuba sheet tightly, tucking in the sides as you go.
6. Repeat with the remaining yuba sheets and filling ingredients.
7. Slice the yuba rolls into bite-sized pieces.
8. Serve the yuba rolls with the prepared dipping sauce.