Cuisinart SG-10 - Manual (Page 11)

½ teaspoon hoisin sauce
½ tablespoon fresh lime juice
½ cup water
Place the peanuts in the bowl of the Cuisinart ® Spice & Nut Grinder. Pulse 15 times, then
process for 10 seconds, or until finely ground.
Place the remaining ingredients in a medium saucepan set over medium low heat; whisk
to combine. Stir in the ground peanuts. Bring mixture to a simmer; let cook until sauce has
thickened, about 0 to 30 minutes.
Serve at room temperature.
Nutritional information per serving (2 tablespoons):
Calories 80 (70% from fat) • carb. 4g • pro. 3g • fat 6g
sat. fat 2g • chol. 0mg • sod. 290mg • calc. 7mg • fiber 1g
Vegetable summer Rolls
Makes eight servings
7 to 8 ounces firm tofu (about 1¼ cups), cut into 1-inch pieces
2
tablespoons soy sauce
1 tablespoon sesame oil
8 eight-inch rice paper rounds
4 leaves lettuce (butter or Boston variety works best), halved
1 ⁄
3
cup chopped fresh cilantro
1 large carrot, cut into 2-inch thin slices (julienne)
3 scallions, thinly sliced
24 fresh basil leaves
½ ounce fresh ginger, cut into 2-inch thin slices (julienne)
Marinate the tofu with the soy sauce and sesame oil for about 10 minutes.
While tofu is marinating, heat a large sauté pan over medium-high heat. Sauté the tofu in the
hot pan for about 30 seconds per side. Reserve.
In a shallow baking pan, soak rice paper in hot water to cover until softened, about 30
seconds per paper.
Carefully lay the soaked rice paper on a plate. Arrange one half of the lettuce on the paper,
leaving a 1-inch border along the edge. Top the lettuce with one-eighth of the tofu, cilantro,
carrots, scallions, basil and ginger. Fold the corners of the long side over the filling and, rolling
away from you, roll up the filling in the wrapper, sealing the roll, using some water if necessary.
Repeat with remaining rice paper and fillings.
Serve with peanut dipping sauce (see previous recipe).
Note: If you wish to make spring rolls instead of summer rolls, use egg roll wrappers. Fill and
wrap in the same fashion as the summer rolls, but instead fry in 1½ cups of vegetable oil
heated to 350°F in a large sauté pan – about 15 seconds per side of egg roll.
Nutritional information per serving (based on 1 summer roll):
Calories 90 (15% from fat) • carb. 14g • pro. 5g • fat 2g
sat. fat 0g • chol. 5mg • sod. 150mg • calc. 51mg • fiber 1g
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