8 rice paper wrappers (available at most Asian food markets)
1 Cup cooked rice noodles
4 frozen vegetarian chicken patties (available at health food stores),
thawed, each sliced into 7 small pieces (28 total)
4 pieces Romaine lettuce, washed, patted dry, then cut in half along the
stem (8 half pieces total)
Several mint leaves
Peanut sauce - Mix the following ingredients well in a blender: 1 Cup hot
water, 4 Tbsp peanut butter, 4 tsp Hoisin sauce (available at some grocery
stores and all Asian food markets)
Prepare a big bowl of warm water to wet the rice paper wrappers. Put 2 rice paper wrappers in the bowl (one by one); then remove from the water immediately. Place one on the top of the other on a cutting board.
Put 7 small pieces of vegetarian chicken patties on 1/3 of the rice paper wrapper; then place 1 half-piece Romaine lettuce, 4 pieces of mint leaves, and about ¼ Cup cooled rice noodles over the top of the patty pieces. Finish by placing 1 more half-piece of Romaine lettuce on top to separate the other ingredients from the rice paper.
Starting with the edge where the stacked ingredients are placed, roll the rice paper wrapper gently to avoid breaking. Trim the two ends so the wrap looks even; then cut in half.
Repeat Steps 1 to 3 to make three more salad wraps.
The final touch is to place the salad wraps in bento trays or on plates for serving. Place a cup containing the Peanut Sauce, and then place a piece of sweet orange or crispy grapes for garnish.