| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vietnamese |
New, Vegtime8 |
12 |
servings |
INGREDIENTS
| 1/4 |
c |
Hoisin sauce |
| 1 |
tb |
Vegetable oil |
| 2 |
tb |
Chopped unsalted dry-roasted peanuts |
| 1 |
md |
Sweet potato; (5 oz.) |
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Firm tofu; well drained |
|
|
And cut into 3 x 1/2-inch sticks |
| 12 |
|
Rice paper wrapper triangles; (optional) |
| 1 |
lg |
Cucumber; peeled, |
|
|
Quartered lengthwise |
|
|
Seeded and thinly sliced diagonally; (1 cup) |
|
|
Chopped fresh herbs |
|
|
(such as chives or cilantro or mint |
|
|
Leaves) |
| 1 1/2 |
c |
Bean sprouts |
| 1 |
|
Head Boston lettuce |
|
|
Separated into leaves |
INSTRUCTIONS
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 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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