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Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce

['2 ounces dried bean thread noodles (cellophane noodles)', '1 small carrot, cut into thin matchsticks (about 3/4 cup)', '1 Kirby cucumber, halved lengthwise, seeded, and cut into thin matchsticks (about 3/4 cup)', '1 small fresh jalapeño, cut into thin matchsticks', '1/4 cup rice vinegar (not seasoned)', '1/4 teaspoon sugar', '1 tablespoon plus 3/4 teaspoon fresh lime juice, divided', '16 rice-paper rounds (also called galettes de riz; about 8 inches in diameter) plus additional in case some tear', 'plus additional in case some tear', '4 romaine leaves, each torn into 4 pieces', '10 ounces packaged baked tofu, cut into 3- by 1/3-inch sticks', '1 cup fresh bean sprouts', '1/2 cup each of torn basil, mint, and cilantro leaves (11/2 cups total)', '1/3 cup hoisin sauce', '2 tablespoons chunky peanut butter', '2 tablespoons water']

Soak noodles in a medium bowl of boiling-hot water 10 minutes.
Meanwhile, blanch carrot in boiling water until softened, about 45 seconds. Drain. Rinse under cold water to stop cooking, then transfer to a small bowl along with cucumber, jalapeño, vinegar, sugar, 1 tablespoon lime juice, and 1/4 teaspoon salt. Let stand 5 minutes. Reserve 2 tablespoons liquid and drain pickled vegetables.
Drain noodles and rinse under cold water, then drain and pat dry. Toss noodles with remaining 3/4 teaspoon lime juice and snip with kitchen shears 5 or 6 times.
Fill a shallow pan or pie plate with warm water. Soak 2 rice-paper rounds until they begin to soften, about 30 seconds, then let excess water drip off and stack soaked rounds on a work surface so that they overlap by all but 1 inch on either side. Put 2 pieces of romaine on bottom third of round. Top with one eighth of noodles (about 2 tablespoons), tofu (4 sticks), bean sprouts (about 2 tablespoons), herbs (3 tablespoons), and pickled vegetables (3 tablespoons). Roll up tightly around filling, folding in sides. Make 7 more rolls in same manner.
Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid. Serve rolls with dipping sauce.

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