Spicy Thai Wraps Recipe - Cooking Index
Spicy Thai Wraps Recipe - Cooking Index
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 diners make their own. If you can't find rice paper wrappers, which add a nice chewy texture, roll the ingredients in lettuce leaves.
Courses: Main Course, Sandwiches, Vegetarian| 1 | Sweet potato - (5 oz) (medium) | |
| 1 tablespoon | 15ml | Vegetable oil |
| 1 lb | 454g / 16oz | Firm tofu - well-drained, and |
| Cut into 3" by 1/2" strips | ||
| 12 | Rice paper triangles - (optional) | |
| 1 | Cucumber - peeled, quartered (medium) | |
| Lengthwise, seeded, cut long thin | ||
| Diagonal pieces | ||
| Chopped fresh herbs | ||
| = (such as chives, cilantro or | ||
| Mint leaves) | ||
| 1 | Boston lettuce head - (optional) - separated into (large) | |
| Leaves | ||
| Dipping Sauce | ||
| 1/4 cup | 59ml | Hoisin sauce |
| 1 tablespoon | 15ml | Vegetable oil |
| 2 tablespoons | 30ml | 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.
This recipe yields 6 servings.
Per Serving: 146 Cal; 6g Prot; 9g Total Fat (1 Sat. Fat); 12g Carb.; 0mg Chol; 34mg Sod.; 3g Fiber.
Source:
Vegetarian Times, June 2001
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