Vietnamese Wraps

Directions

1. 1
   Dipping sauce: In small saucepan, mix hoisin sauce, oil and 1/3 cup water.
2. 2
   Bring to a boil over high heat, stirring until smooth.
3. 3
   Remove from heat and stir in peanuts.
4. 4
   Pour into small serving bowl and set aside to cool.
5. 5
   Meanwhile, in medium saucepan, combine sweet potato and cold water to cover.
6. 6
   Bring to a boil over high heat, reduce heat and simmer until just fork-tender, about 15 minutes.
7. 7
   Drain, cool slightly and cut in half lengthwise.
8. 8
   Peel and cut lengthwise into 12 sticks (like fat french fries).
9. 9
   Set aside.
10. 10
    In large nonstick skillet, heat oil over medium-high heat.
11. 11
    Add tofu sticks, in batches if necessary, and cook until golden, turning on all sides, 5 to 7 minutes.
12. 12
    Drain on paper towels.
13. 13
    If using rice paper wrappers, brush well with water and arrange, overlapping, on large plate; they soften after they stand for a few minutes.
14. 14
    Place remaining ingredients on several plates.
15. 15
    To make individual rolls, place softened triangle on work surface, pointed end toward you.
16. 16
    Arrange 1 piece each of tofu and sweet potato vertically in center.
17. 17
    Top with a few slices of cucumber and some chopped herbs.
18. 18
    Roll up from one side, cone fashion.
19. 19
    Distribute some bean sprouts on 1 lettuce leaf.
20. 20
    Place cone on top and roll lettuce around.
21. 21
    Repeat with remaining ingredients.
22. 22
    Serve with dipping sauce.