Summer Salad Rolls With Spicy Peanut Dressing

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1/2 cup silken soft tofu

1/3 cup water

1/4 cup reduced-fat peanut butter

3 Tbs. sweet white miso

1 1/2 Tbs. low-sodium tamari soy sauce

1 Tbs. chopped fresh ginger

1 small clove garlic, chopped

1 Tbs. fresh lime juice

1/2 tsp. crushed red pepper

12 8-inch round rice paper wrappers

12 leaves Boston lettuce, thick ribs removed

8 oz. Thai-style baked tofu, cut into 24 strips

1/4 seedless European cucumber, cut into thin strips

2 carrots, cut into thin strips

1 small, firm, ripe papaya (red or yellow flesh), seeded, peeled and cut into thin strips

1 red bell pepper, seeded and cut into thin strips

1 ripe Hass avocado, pitted, peeled and cut into thin strips

1/2 cup cilantro leaves plus sprigs for garnish

1/2 cup mint leaves plus sprigs for garnish

3/4 cup chopped salted roasted peanuts

2 limes, cut into wedges for garnish

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