Recipe - Vietnamese Wraps

DIPPING SAUCE
One fourth cup Hoisin sauce
1 tablespoon Vegetable oil
2 tablespoon Chopped unsalted dryroasted
peanuts

REMAINING INGREDIENTS
1 md Sweet potato; (5 oz.)
1 tablespoon Vegetable oil
1 pound Firm tofu; well drained
And cut into 3 x 1/2inch
sticks
12 Rice paper wrapper
triangles; (optional)
1 lg Cucumber; peeled,
Quartered lengthwise
Seeded and thinly cut or sliced up
diagonally; (1 cup)
Chopped fresh herbs
(such as chives or cilantro
or mint
Leaves)
1 One half cup Bean sprouts
1 Head Boston lettuce
Separated into leaves

MAKES 12 DAIRYFREE

You can use almost any combination of vegetables in these wraps. When you
have all the elements ready, set the ingredients out on individual platters
and let guests make their own wraps. If you can't find rice paper wrappers,
which add a nice chewy texture, roll the ingredients in lettuce leaves.

MEAL PLAN: These wraps are great with a simple cold noodle salad (use
linguine or soba noodles) tossed with storebought Thai peanut dressing and
some minced red bell pepper.

DIPPING SAUCE: In small saucepan, mix hoisin sauce, oil and 1/3 cup water.
Bring to a boil over high heat, stirring until smooth. Remove from heat and
stir in peanuts. Pour into small SERVING bowl and set aside to cool.

Meanwhile, in medium saucepan, combine sweet potato and cold water to
cover. Bring to a boil over high heat, reduce heat and simmer until just
forktender, about 15 minutes. Drain, cool slightly and cut in half
lengthwise. Peel and cut lengthwise into 12 sticks (like fat french fries).
Set aside.

In large nonstick skillet, heat oil over mediumhigh heat. Add tofu sticks,
in batches if necessary, and cook until golden, turning on all sides, 5 to
7 minutes. Drain on paper towels.

If using rice paper wrappers, brush well with water and arrange,
overlapping, on large plate; they soften after they stand for a few
minutes. Place remaining ingredients on several plates.

To make individual rolls, place softened triangle on work surface, pointed
end toward you. Arrange 1 piece each of tofu and sweet potato vertically in
center. Top with a few slices of cucumber and some chopped herbs. Roll up
from one side, cone fashion. Distribute some bean sprouts on 1 lettuce
leaf. Place "cone" on top and roll lettuce around. Repeat with remaining
ingredients. Serve with dipping sauce.

PER WRAP: 74 CAL.; 4G PROT.; 4G TOTAL FAT (0 SAT. FAT); 6G CARB.; 0 CHOL.;
17MG SOD.; 1G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 20

Converted by MM_Buster v2.0l.