0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vietnamese New, Vegtime8 12 Servings

INGREDIENTS

1/4 c Hoisin sauce
1 T Vegetable oil
2 T Chopped unsalted dry-roasted
peanuts
1 Sweet potato, 5 oz.
1 T Vegetable oil
1 lb Firm tofu, well drained
And cut into 3 x 1/2-inch
sticks
12 Rice paper wrapper
triangles optional
1 Cucumber, peeled
Quartered lengthwise
Seeded and thinly sliced
diagonally 1 cup
Chopped fresh herbs
such as chives or cilantro
or mint
Leaves), Leaves
1 1/2 c Bean sprouts
1 Head Boston lettuce
Separated into leaves

INSTRUCTIONS

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 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 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@ix.netcom.com> on Jun
05, 1999.  Recipe by: Vegetarian Times Magazine, June 1999, page 20
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 93
Calories From Fat: 51
Total Fat: 5.9g
Cholesterol: <1mg
Sodium: 224.7mg
Potassium: 210.8mg
Carbohydrates: 6.6g
Fiber: 1.3g
Sugar: 2.6g
Protein: 5.2g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?