Vietnamese Wraps
- 1/4 cup hoisin sauce
- 1 Tbs. vegetable oil
- 2 Tbs. chopped unsalted dry-roasted peanuts
- 1 medium sweet potato (5 oz.)
- 1 Tbs. vegetable oil
- 1 lb. 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)
- 11 cup chopped fresh mint or cilantro
- 1 1/2 cups bean sprouts
- 1 head Boston lettuce, separated into leaves
- 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.
hoisin sauce, vegetable oil, peanuts, sweet potato, vegetable oil, firm tofu, rice, cucumber, cilantro, bean sprouts, boston lettuce
Taken from www.vegetariantimes.com/recipe/vietnamese-wraps/ (may not work)