Garden Rolls

1 head cabbage 
1 1/2 to 2 oz. dried cellophane, or bean thread, noodles (not rice noodles)
1 cup shredded lettuce
1 cup shredded carrots
Bunch fresh cilantro, rinsed and chopped
4 oz. Asian-seasoned baked tofu
6 thin scallions, minced
Hoisin sauce
Peanut butter

Par-boil cabbage. Remove leaves one a time until they soften, until you have 6 nice sized leaves. Shave off large, thick pieces of stem of cabbage, as necessary. Set aside. 

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.

Fill one cabbage leaf with 1/6th of noodles, lettuce, carrots, cilantro, and scallions, plus 2 strips of tofu.

Wrap up roll tightly, starting at nearest rounded edge over filling, and tucking in the sides. Continue rolling wrapper tightly into neat packet.

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.