Spicy Thai Wraps

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Spicy Thai Wraps

 

1 5 oz. medium sweet potato

1 tablespoon vegetable oil

1 pound firm tofu, well-drained, cut into 3 " by 1/2 " strips

12 rice paper triangles, optional

1 medium cucumber, peeled, quartered lengthwise, seeded, cut long thin

diagonal pieces

chopped fresh herbs, such as chives, cilantro or mint leaves

1 large Boston lettuce head, separated into leaves

 

Dipping Sauce:

1/4 cup hoisin sauce

1 tablespoon vegetable oil

2 tablespoons chopped unsalted dry-roasted peanuts

 

Make Dipping Sauce: In small saucepan, combine hoisin sauce, oil and 1/3 cup

water. Bring to 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, place sweet potato and enough 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 into 12 lengthwise 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 triangle wrappers, brush well with water and arrange, overlapping, on

large plate; they soften after they stand a few minutes. Place remaining

ingredients on individual 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 pieces of cucumber and some chopped herbs. Roll up from one side.

If desired, distribute some bean sprouts on 1 lettuce leaf. Place wrap on top

and roll lettuce around. Repeat with remaining ingredients. Serve with dipping

sauce.

Makes 6 servings.

 

 

 

 

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