Lettuce Wraps
Chef: Megan Richmond
Recipe Rating (overall):
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Ingredients:
- Large lettuce leaves
- Bean sprouts
- Rice vermicelli noodles
- 1 cup shredded carrot
- 1 cup shredded or thinly slices cucumber
- Meat filling (example lemon grass chicken)
- Sweet chile sauce
- Peanut Sauce
- peanut butter
- hoisin sauce
- water
Directions:
Cook noodles in boiling water for a few minutes. Do not overcook. Drain.
For lemon grass chicken chop chicken breast and marinate in finely chopped lemon grass, 1 Tbsp soy sauce, 1 Tsp rice wine, dash of seasme oil for 10 minutes. Saute in a small amount of olive oil until cooked through and golden brown.
To make peanut sauce mix 1/4 cup peanut butter with 1-2 Tbsp water and 3-4 Tbsp hoisin sauce. Stir over low heat until even consistency, adjust peanut butter/hoisin sauce ration as desired.
Arrange lettuce on plate and each of filling materials. Allow guests to assemble wraps with desired filling.
Cook noodles in boiling water for a few minutes. Do not overcook. Drain.
For lemon grass chicken chop chicken breast and marinate in finely chopped lemon grass, 1 Tbsp soy sauce, 1 Tsp rice wine, dash of seasme oil for 10 minutes. Saute in a small amount of olive oil until cooked through and golden brown.
To make peanut sauce mix 1/4 cup peanut butter with 1-2 Tbsp water and 3-4 Tbsp hoisin sauce. Stir over low heat until even consistency, adjust peanut butter/hoisin sauce ration as desired.
Arrange lettuce on plate and each of filling materials. Allow guests to assemble wraps with desired filling.
Serves 4-6
Preparation Time: 30 min
Cook Time: 10 min
Cook Time: 10 min
Category:
Appetizers
Ethnicity:
Vietnamese