Lettuce Wraps
Lettuce Wraps Image

Lettuce Wraps

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

24
appetizers
20 min
PREP TIME
60 min
TOTAL TIME

Ingredients

Sauce

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

Filling

1 tablespoon Land O Lakes® Butter

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

Lettuce

24 Bibb lettuce leaves

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    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.

Tip #1

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

Tip #2

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

Nutrition

30Calories
1Fat (mg)
0Cholesterol (mg)
150Sodium (mg)
5Carbohydrates (g)
1Dietary Fiber
<1Protein (g)

Reviews

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  November 22, 2009

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.

— says annie
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