VIETNAMESE--Vietnamese Wraps

[Guest guest]

* Exported from MasterCook *

 

Vietnamese Wraps

 

Recipe By :Vegetarian Times Magazine, June 1999, page 20

Serving Size : 12 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***DIPPING SAUCE***

1/4 cup hoisin sauce

1 tablespoon vegetable oil

2 tablespoons chopped unsalted dry-roasted peanuts

***REMAINING INGREDIENTS***

1 medium sweet potato -- (5 oz.)

1 tablespoon vegetable oil

1 pound 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)

1 1/2 cups bean sprouts

1 head Boston lettuce

separated into leaves

 

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.

 

 

 

 

 

 

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Per serving: 81 Calories (kcal); 4g Total Fat; (44% calories from fat); 4g

Protein; 8g Carbohydrate; trace Cholesterol; 93mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0