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1
Dipping sauce: In small saucepan, mix hoisin sauce, oil and 1/3 cup water.
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2
Bring to a boil over high heat, stirring until smooth.
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3
Remove from heat and stir in peanuts.
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4
Pour into small serving bowl and set aside to cool.
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5
Meanwhile, in medium saucepan, combine sweet potato and cold water to cover.
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6
Bring to a boil over high heat, reduce heat and simmer until just fork-tender, about 15 minutes.
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7
Drain, cool slightly and cut in half lengthwise.
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8
Peel and cut lengthwise into 12 sticks (like fat french fries).
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9
Set aside.
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10
In large nonstick skillet, heat oil over medium-high heat.
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11
Add tofu sticks, in batches if necessary, and cook until golden, turning on all sides, 5 to 7 minutes.
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12
Drain on paper towels.
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13
If using rice paper wrappers, brush well with water and arrange, overlapping, on large plate; they soften after they stand for a few minutes.
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14
Place remaining ingredients on several plates.
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15
To make individual rolls, place softened triangle on work surface, pointed end toward you.
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16
Arrange 1 piece each of tofu and sweet potato vertically in center.
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17
Top with a few slices of cucumber and some chopped herbs.
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18
Roll up from one side, cone fashion.
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19
Distribute some bean sprouts on 1 lettuce leaf.
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20
Place cone on top and roll lettuce around.
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21
Repeat with remaining ingredients.
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22
Serve with dipping sauce.
