Mixed Autumn Rolls

Serves 4

30 minutes or fewer

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

Bean Paste Sauce

1 Tbs. brown sugar
2 Tbs. Korean toenjang bean paste or Japanese miso
1 tsp. sesame seeds

Wrapping

8 pieces leaf lettuce leaves
8 pieces sesame leaves or fresh herb such as basil leaves

Salad

1 Tbs. vegetable oil
3 oz. firm tofu, cubed
½ avocado, peeled
¼ red bell pepper, seeded
2½ oz. Korean white radish or daikon, julienned
2 oz. bean sprouts, raw
2 tsp. sesame oil
2 tsp. sesame seeds
2 tsp. brown sugar
1 ½ tsp. salt
1 tsp. Korean red pepper powder or paprika
2 small cucumbers, preferably Kirby variety, peeled and diced

To make Bean Paste Sauce: Place brown sugar in heavy saucepan, and melt over medium-low heat, taking care not to burn. Remove from heat, and stir bean paste and sesame seeds into melted sugar.
To make Wrapping: Trim edges of lettuce leaves to make them uniformly circular. Stack sesame or basil leaves alongside.
To make Salad: Heat oil in skillet or wok over medium-high heat, and stir-fry tofu about 2 to 3 minutes. Remove from heat, and set aside.
Slice avocado into 1½-inch-long pieces. Slice red pepper into 1 ½-inch-long pieces. Set aside.
Combine white radish with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 2 teaspoons brown sugar, ½ teaspoon salt and 1 teaspoon red pepper powder. Set aside.
Combine bean sprouts with 1 teaspoon sesame oil, 1 teaspoon sesame seeds and 1 teaspoon salt.
To assemble rolls, place 1 lettuce leaf on flat surface, and layer remaining ingredients in following order: sesame leaf, bean sprout mixture, radish mixture, tofu, cucumber, avocado and red pepper. Spoon about ½ teaspoon Bean Paste Sauce over top. Wrap by tucking ends in, and roll up. Repeat with remaining ingredients.

Wine Suggestions

With so many different flavors involved in these rolls, you can select a fruity white wine, a robust red wine or indulge in a pot of freshly brewed Korean green tea.