Lettuce Wraps

Lettuce Wraps
13
1 Review
This Asian-inspired appetizer uses a lettuce leaf to hold a flavorful filling of crunchy and colorful vegetables.
20 min
Prep Time
60 min
Total Time
24 appetizers

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

Directions

  1. 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).
  2. 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).
  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.

Recipe Tips

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

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
Cholesterol
0mg
Carbohydrates
5g
Protein
<1g
Fat
1g
Sodium
150mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

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.

Comment on this Recipe

Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.