Vegetable Rolls with Garlic–Black Bean Sauce

Jicama is a crisp tuber known in China as sweet turnip or bang kuang. It has a texture similar to water chestnuts, which can be substituted in the recipe. Cellophane noodles or rice vermicelli, cooked and drained according to package directions, and then cut into 3-inch lengths, can replace the shredded tofu, if desired.

MAKES 12 ROLLS

1 (8-ounce) package shredded tofu or bean curd strands

1 tablespoon peanut oil

3 cups shredded Napa or green cabbage

2 cups shredded carrots

2 cups shredded jicama

4 ounces fresh shiitake mushrooms, stemmed, thinly sliced

1 tablespoon chopped fresh ginger

3 tablespoons vegetarian oyster sauce or mushroom soy sauce

1 tablespoon reduced-sodium soy sauce

Freshly ground black pepper, to taste

12 large butter lettuce leaves or spinach leaves

12 (7-inch) fresh or thawed frozen

Chinese pancakes or Classic Chinese Pancakes, or flour tortillas

24 large fresh basil leaves Garlic–Black Bean Sauce, below

In a medium stockpot, cook the shredded tofu in boiling salted water until separated and al dente, 5 to 9 minutes, depending on freshness, stirring occasionally. Drain in a colander and rinse under cold running water. Drain well and pat dry with paper towel. Set aside. In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the cabbage, carrots, jicama, mushrooms, and ginger; cook, stirring constantly, until cabbage is wilted, about 5 minutes. Add the oyster sauce, soy sauce, and pepper, stirring well to combine. Remove from heat and let cool to room temperature. To make the rolls, place 1 lettuce leaf on each pancake. Divide shredded tofu evenly between 12 lettuce leaves and top with 2 basil leaves. Spoon about 1⁄4 cup of the vegetable mixture on top. Fold in sides of pancake, then roll up burrito-style, enclosing the filling completely. (At this point, vegetable rolls can be covered with plastic wrap and refrigerated up to 12 hours before returning to room temperature and serving.) Serve with Garlic–Black Bean Sauce.

{PER SERVING} (per roll, without sauce) Calories 141 • Protein 5g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 22g • Dietary Fiber 4g • Sodium 339mg

GARLIC–BLACK BEAN SAUCE

This versatile sauce goes well with countless spring rolls, wontons, dumplings, and tofu. Black bean sauce with garlic is available in Asian markets; regular black bean sauce, found in most major supermarkets, can be substituted.

MAKES ABOUT 1 1⁄4 CUPS

1 cup water

6 tablespoons black bean sauce with garlic

1⁄4 cup sugar

2 teaspoons Chinese chili paste

2 large cloves garlic

In a small saucepan, combine all ingredients; bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium and simmer 3 minutes, stirring occasionally. Remove from heat and let cool to room temperature. (Completely cooled sauce can be refrigerated, covered, up to 3 days before returning to room temperature and using.)

{PER SERVING} (per tablespoon, or 1⁄20 of recipe) Calories 16 • Protein 0g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 3g • Dietary Fiber 0g • Sodium 56mg

hancheng

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