Monday, July 11, 2011

Asian Lettuce Wraps

This is one of my husband's favorites. This recipe is my adaptation from a meat recipe I found on It uses lentils instead of beef and the lentils are prepared a-la-Snobby Joes (see Veganomicon). I always liked getting the Asian lettuce wraps from the Rainforest Cafe, and PF Changs has a similar entree, but neither are as good as my vegan version below (in my humble opinion). It also makes a decent leftover.

I recommend having everything set out so everyone can fill their own wrap to their liking.

For the filling:
1 C lentils, cooked
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced ginger
1 tablespoon rice wine vinegar
2 teaspoons fresh ginger, grated
2 teaspoons dark sesame oil

For finishing touches and assembly:
16 Bibb lettuce leaves
Asian chile pepper sauce
1 (8 ounce) can sliced water chestnuts, drained
1 bunch green onions, chopped
shredded cabbage
bean sprouts
chow mein noodles (for crunch)
sugar snap peas

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

Cook the lentils in 4 C water according to package instructions and set aside to cool (this can be done in advance). Cook the onion in olive oil, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, sesame oil and chile pepper sauce to the onions, and stir. Stir in the lentils. Continue cooking until the onions just begin to wilt, about 2 minutes.

Serve the lettuce leaves, chopped water chestnuts, green onions, chili sauce, sprouts, peas, noodles and shredded cabbage and allow the guests to fill each leaf with their choice of filling and toppings. Wrap the leaf up like a burrito and munch away.

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