Finalist: Lenora Lee, Honolulu, Hawaii
20 small round disks rice paper
1 (20 ounce) container Firm Aloha Tofu, drained and cut lengthwise into strips about 1/4″ thick
10 green leaf lettuce leaves, cut in half
2 ripe avocados, sliced into slivers
1 bunch Thai basil (mint leaves)
1 bunch cilantro
1/2 cup chopped roasted peanuts
Working one at a time, dip each disk of rice paper into some water for about 20 seconds to soften. Shake dry, then lay it on a clean surface. On each rice paper wrapper, place 1/2 piece of green leaf lettuce on about a third of the rice paper nearest you. Then layer the Aloha Tofu and one of more slices of avocado, basil, mint, and cilantro leaves. Sprinkle with a little roasted peanuts.
Roll up the rice paper wrapper around the filing. Tuck one end of the rice paper in around the filling from falling out but leave the other end open. Tuck a sprig of watercress into the open end for garnish. Place seam side down on a dish until all are rolled.
Dipping Sauce: Serve with sweet Thai red chili sauce or make a sauce by mixing 1/4 cup hoisin sauce, 3 tablespoons soy sauce, 1 teaspoon lemon juice and 1/4 teaspoon sesame oil.
Makes 20 appetizers, serves 6-7 persons.