MIXED AUTUMN ROLLS FOR VEGETARIAN

These refreshing appetizers are perfect for a warm day. Look for Korean red pepper powder at Korean markets.

Bean Paste Sauce
1 tablespoon packed brown sugar
2 tablespoons Korean toenjang bean paste or Japanese miso
1 teaspoon sesame seeds
Wrapping
8 pieces leaf lettuce, rinsed and dried
8 sesame leaves or fresh herb leaves such as basil
Salad
1 tablespoon vegetable oil
3 ounces firm tofu, cubed
1/2 avocado, peeled
1/4 red bell pepper
2'/2 ounces Korean white radish or daikon, julienned
2 teaspoons dark sesame oil
2 teaspoons sesame seeds
2 teaspoons packed brown sugar
1 1/2 teaspoons salt
1 teaspoon Korean red pepper powder or paprika
2 ounces uncooked bean sprouts
2 small cucumbers, preferably Kirby variety, peeled and diced

1.To make the Bean Paste Sauce: Put the sugar in a heavy saucepan, and melt over medium-low heat, taking care not to burn it. Remove from the heat, and stir the bean paste and sesame seeds into the melted sugar.
2.To make the Wrapping: Trim the edges of the lettuce leaves to make them uniformly circular. Stack the sesame leaves alongside.
3.To make the Salad: Heat the oil in a skillet or wok over medium-high heat, and stir-fry the tofu for 2 to 3 minutes, or until tofu begins to turn golden-. Remove from the heat and set aside.
4.Slice the avocado into 1 1/2-inch-long pieces. Slice the bell pepper into 1 1/2 -inch- long pieces. Set aside.
5.Combine the radish with 1 teaspoon of the sesame oil, 1 teaspoon of the sesame seeds, the sugar, l/2 teaspoon of the salt and the red pepper powder. Set aside.
6.Combine the bean sprouts with the remaining 1 teaspoon sesame oil, 1 tea spoon sesame seeds and 1 teaspoon salt.
7.To assemble the rolls, place 1 lettuce leaf on a flat surface, separate filling ingredients into 8 uniform piles and layer remaining ingredients on top in the following order: 1 sesame leaf, bean sprout mixture, radish mixture, tofu, cucumber, avocado and bell pepper. Spoon about 1/2 teaspoon of the Bean Paste Sauce over top. Wrap by tucking the ends in, and roll up. Repeat with remaining ingredients and serve with the remaining Bean Paste Sauce

PER SERVING: 190 CAL; 7G PROT; 16G FAT; 13G CARB; OMG CHOL; 1250MG SOD; 2G FIBER

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