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Spicy Thai Wraps

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dairy free low fat vegan vegetarian asian thai


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1 medium sweet potato (5 oz.)

1 Tbs. vegetable oil

1 lb. firm tofu, well-drained and cut into 3- x 1⁄2-inch strips

12 rice paper triangles (optional)

1 medium cucumber, peeled, quartered lengthwise, seeded and cut into long, thin diagonal pieces

Chopped fresh herbs, such as chives, cilantro or mint leaves

1 large head Boston lettuce, separated into leaves (optional)

1⁄4 cup hoisin sauce

2 Tbs. chopped unsalted, dry-roasted peanuts

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