Mixed Autumn Rolls

Description
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Ingredients

 * 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

Directions
1. 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.

2. To make Wrapping: Trim edges of lettuce leaves to make them uniformly circular. Stack sesame or basil leaves alongside.

3. 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.

4. Slice avocado into 1½-inch-long pieces. Slice red pepper into 1 ½-inch-long pieces. Set aside.

5. 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.

6. Combine bean sprouts with 1 teaspoon sesame oil, 1 teaspoon sesame seeds and 1 teaspoon salt.

7. 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.