Vietnamese Wraps – We Love God!

The empire the devil exercised over man, did not arise from any dignity in his person, or any right he had to him in himself, but it was first founded on sin, and granted to him by the justice of God, and was not the power of a prince, but of an executioner. Had not sin first opened the door, his venom could not have infected us, nor his power have hurt us. He could never have been our accuser without some matter of charge from us: nor ever have been our executioner, had we not fallen under the hands of divine justice. His power is erected upon our crimes, whereby he becomes the minister of divine vengeance.

Stephen Charnock

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.

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“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