Lettuce Wraps

Lettuce Wraps

This Asian-inspired appetizer uses a lettuce leaf to hold a flavorful filling of crunchy and colorful vegetables.

20 min. prep time
24 appetizers
131 Rating



1/3 cup water
1/4 cup hoisin sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
2 teaspoons sesame oil


1 cup chopped red and/or green bell pepper
1/4 cup chopped onion
2 teaspoons finely chopped fresh garlic
1 (8-ounce) can bamboo shoots, chopped
1 (8-ounce) can water chestnuts, chopped
1 (3.5-ounce) package shiitake mushrooms, chopped
1 cup coleslaw mix


24 Bibb lettuce leaves (2 heads)


Combine all sauce ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, until thickened and heated through (2 to 3 minutes). Cool to room temperature (30 minutes).

Melt butter in 10-inch skillet until sizzling; add red pepper, onion and garlic. Cook over medium heat, stirring occasionally, until onion is softened (2 to 3 minutes). Add bamboo shoots, water chestnuts and mushrooms; continue cooking until heated through (2 to 3 minutes). Add coleslaw mix; continue cooking until cabbage is wilted (1 minute).

To serve, spread about 2 teaspoons sauce onto 1 lettuce leaf; top with 2 tablespoons filling mixture. Roll up lettuce leaf. Repeat with remaining ingredients.

Recipe Tip

Rather than making individual wraps, serve filling, sauce and lettuce leaves in separate containers. This will allow guests to make their own lettuce wraps.

Recipe Tip
Use Bibb or Boston lettuce to roll up this oriental vegetable filling because it is not as crisp and will roll up easily.

Nutrition Facts (1 appetizer)

Calories: 30

Fat: 1g

Cholesterol: 0mg

Sodium: 150mg

Carbohydrates: 5g

Dietary Fiber: 1g

Protein: <1g

Recipe #11942©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

I loved the flavor of all the veggies and the hoisin sauce, but I had a lot of difficulty wrapping the lettuce up tight enough and around the filling. The wraps were very wet and messy to eat. I would not serve them as an appetizer again, but I would make them for a light supper with some garlic bread and a glass of wine for me and my husband.

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