Vegetable Summer Rolls

½teaspoon hoisin sauce

½tablespoon fresh lime juice

½cup 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 20 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

Makes eight servings

7 to 8 ounces firm tofu (about 1¼ cups), cut into 1-inch pieces

2tablespoons soy sauce

1tablespoon sesame oil

8eight-inch rice paper rounds

4leaves lettuce (butter or Boston variety works best), halved

1⁄3 cup chopped fresh cilantro

1large carrot, cut into 2-inch thin slices (julienne)

3scallions, thinly sliced

24 fresh basil leaves

½ounce 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