Vietnamese Lettuce Wraps are a lower-cal version ofVietnamese rice paper rolls.
The fresh herbs and peanut dipping sauce are key here!
Thats definitely a signature of Vietnamese food wickedly good sauces that make everything delicious!
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Ingredients in Vietnamese lettuce wraps
Heres what you’re gonna wanna make these.
Yes there are a fair few components.
Youll find natural peanut butter in the health food section or alongside other spreads in regular grocery stores.
Hoisin Sweet and savoury, this is a flavour shortcut so dont skip it!
Lime juice For fresh tang.
Substitute with rice vinegar.
Garlic Because it makes it better.
Sambal oelak A chilli paste with flavourings, for a bit of heat.
It doesnt make this sauce spicy.
Dark soy Deepens the sauce colour and adds flavour plus salt.
you could substitute with regular or light soy sauce, but the sauce colour will be a bit paler.
Sugar For a touch of sweetness.
If you use full fat coconut milk or commercial peanut butter spread, you might not need this.
So I switched to adding a bit of salt.
THE LETTUCE WRAPS
Prawns/shrimp Here in Australia, we are blessed with great prawns!
Sold pre-cooked, boiled straight out of the water to lock in freshness.
However, feel free to cook your own, Ive included directions in the recipe notes.
And of course, leftoverLemongrass ChickenorPorkwould literally be perfect.
Lettuce Use any lettuce you want suitable for wrapping or stuffing.
Butter lettuce, which have soft leaves so they wrap without breaking, are also ideal.
Iceberg lettuce can also be used.
Beansprouts Perky and fresh, and no chopping!
They will stay fresh for a week, compared to 2 3 days in the bag).
Not too finely, a bit of crunchy is nice!
Fresh herbs The classic combination of mint and coriander/cilantro, to be used in abundance!
Vermicelli noodles or glass noodles.
These fill out the meal a bit so its not just vegetables.
QUICK PICKLED VEGETABLES optional!
They are cut into thin batons so you get a terrific crunch (albeit pickled-softened-crunch!)
when you bite in them.
Dont be tempted to shortcut cutting the vegetables by using a box grater.
I tried (the lazy cook in me couldnt resist) and it just wasnt the same.
A big vinegary pile of coleslaw-like mush.
I missed the crunch!
Rice wine vinegar This is the vinegar used for the pickled vegetables, an Asian vinegar made from rice.
Substitute with apple cider vinegar.
Salt and sugar For pickling.
These pickled vegetables are a bit sweet and bit salty, nice balance between the two.
Soakvermicelli noodles in boiling water for 5 minutes (or whatever your packet says).
Quick pickled vegetables Dissolve the sugar and salt in hot water, then mix in the vinegar.
Picklethe carrot and daikon for 2 hours then drain.
Or keep them in the pickling liquid for weeks!
I like to cut the prawns thinner because they sit inside lettuce wraps better.
ASSEMBLING THE LETTUCE WRAPS
And as for the lettuce wrap part, there really are no rules.
Because newsflash you dont have to stuff everything you see on the platter into every lettuce wrap!!
Prawns Top with prawns and stuff the herbs down the side.
Sauce Drizzle with sauce, sprinkle with peanuts and chilli.
Then bundle it upand bite!
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And there you have it.
Another one of my DIY spread meals.
Im a big fan of these for gatherings!
Take more of what you like, avoid the things you dont.
Bonus: It travels well.
In fact, I sent the platters you see in this post to my team atRecipeTin Meals.
(Well, technically shoot leftovers…..same, same!
Got more suggestions for fillings?Share them below so others can read your ideas!
Shame on you Dozer.
I still take Dozer for a romp at the beach regularly!
