Fresh summer rolls with sweet-and-spicy dipping sauce

Instructions

1. To make dipping sauce, combine sugar, water, lime juice, fish sauce, chives and sambal oelek in a small airtight container; shake well and set aside.
2. To assemble filling packets, cup 1 lettuce leaf in your hand; add 1/8 of noodles, cucumber, carrots, pepper and tofu. Repeat with remaining filling; set packets aside.
3. Set a shallow bowl of warm water next to a cutting board; have a plate with a damp towel nearby.
4. Soak 1 rice paper wrapper in water until barely pliable but not limp, 30-40 seconds (the softer it gets, the more easily it will tear – you should still feel some of the paper’s texture); carefully slide it onto a cutting board and lay flat (it will continue to soften as you work). Lay 1/8 of mint, basil and cilantro horizontally on lower third of wrapper, leaving about an inch on bottom and sides. Top with 1 lettuce packet; bring bottom edge up and over, tucking carefully. Fold in each side; roll tightly. Transfer to plate and cover with damp towel; repeat with remaining ingredients to make 8 rolls. Serve rolls with dipping sauce.
5. Serving size: 1 roll, 1 Tbsp sauce