Serves 12
45 min
Vietnamese Wraps
Recipe GLPR5111458fd0b161
Colorful and fresh Vietnamese-inspired wraps filled with crispy pan-fried tofu, roasted sweet potato sticks, cucumber, fresh herbs, and crunchy bean sprouts. Each component is assembled with tender lettuce leaves and optional rice paper for a delightful texture contrast. Served with a warm, nutty peanut-hoisin dipping sauce that brings all the flavors together.
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Ingredients
1/4 cup hoisin sauce
2 tablespoons vegetable oil, divided
2 tablespoons unsalted dry-roasted peanuts, chopped
1 medium sweet potato (about 5 oz.)
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 fresh mint or cilantro, chopped
1 1/2 cups bean sprouts
1 head Boston lettuce, separated into leaves
Directions
Prepare the peanut-hoisin dipping sauce: In a small saucepan, whisk together hoisin sauce, 1 tablespoon vegetable oil, and 1/3 cup water. Place over high heat and bring to a boil, stirring occasionally until the mixture is smooth and well combined. Remove from heat and stir in the chopped peanuts. Transfer to a small serving bowl and let cool to room temperature.
While the sauce cools, prepare the sweet potato: In a medium saucepan, place the whole sweet potato and add enough cold water to cover it completely. Bring to a boil over high heat, then reduce heat to a simmer. Cook until the sweet potato is just tender when pierced with a fork, approximately 15 minutes. Drain well, let cool slightly until comfortable to handle, then cut in half lengthwise. Peel away the skin and cut lengthwise into 12 even sticks resembling thick french fries. Set aside on a plate.
Cook the tofu: Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Once hot, add the tofu sticks in a single layer (work in batches if needed to avoid crowding). Cook for 5 to 7 minutes, turning gently on all sides until golden brown and crispy on the exterior. Transfer to a plate lined with paper towels to drain.
Prepare the rice paper wrappers, if using: Lightly brush each rice paper triangle on both sides with water and arrange them, overlapping slightly, on a large plate. Allow them to sit for a few minutes to soften and become pliable.
Arrange all remaining ingredients on several serving plates: the softened rice paper triangles, cooked tofu sticks, sweet potato sticks, sliced cucumber, chopped fresh herbs, bean sprouts, and Boston lettuce leaves.
To assemble individual wraps: Place one softened rice paper triangle on a clean work surface with the pointed end facing toward you. Arrange one tofu stick and one sweet potato stick vertically in the center. Top with a few cucumber slices and a pinch of chopped herbs. Roll up from the sides in a cone shape, leaving the pointed end open. Place a small handful of bean sprouts on top of a Boston lettuce leaf, then position the rice paper cone on top of the sprouts. Fold the lettuce leaf around the cone to enclose it. Repeat with the remaining ingredients to make 11 more wraps. Serve immediately with the cooled peanut-hoisin dipping sauce on the side.
