Vietnamese wraps

12 servings

Ingredients

Quantity Ingredient
¼ cup Hoisin sauce
1 tablespoon Vegetable oil
2 tablespoons Chopped unsalted dry-roasted peanuts
1 medium Sweet potato; (5 oz.)
1 tablespoon Vegetable oil
1 pounds Firm tofu; well drained
And cut into 3 x 1/2-inch sticks
12 Rice paper wrapper triangles; (optional)
1 large Cucumber; peeled,
Quartered lengthwise
Seeded and thinly sliced diagonally; (1 cup)
Chopped fresh herbs
(such as chives or cilantro or mint
Leaves)
1½ cup Bean sprouts
1 Head Boston lettuce
Separated into leaves

Directions

DIPPING SAUCE

REMAINING INGREDIENTS

MAKES 12 DAIRY-FREE

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 store-bought Thai peanut dressing and some diced red bell pepper.

DIPPING SAUCE: In small saucepan, mix hoisin sauce, oil and ⅓ 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 fork-tender, 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 medium-high 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@...> on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 20 Converted by MM_Buster v2.0l.

Related recipes