Asian Lettuce Wraps – I forget how much I like Asian inspired food because I’ll go weeks without putting any type on my menu and then when I do cook something that is Asian(ish), I always love it. I don’t know why I don’t make this type of cuisine more often.
These lettuce wraps are a “knock-off” of a very popular restaurant appetizer. I’ve had the appetizer several times and I am never a big fan of it but I’ve had this recipe bookmarked for so long that I thought I better try it!! As usual, I’m so glad that I did because we really. really enjoyed them.
I know it’s not apple season but pick up the Granny Smith that this calls for because it adds great crunch and just a little sweetness to an otherwise savory dish. We also used Romaine lettuce because it’s what we had around but nearly any lettuce would work. This isn’t the neatest meal to eat but it sure is delicious!
A couple of notes: Have all of your prep work done before you begin cooking as this comes together VERY quickly. When you are doing the prep work, you want everything to cook quickly and to be easy to eat when you fill the lettuce cups, so dice everything fairly small.
Asian Lettuce Wraps
For the sauce:
- 4 tsp. hoisin sauce
- 4 tsp. soy sauce
- 1 tsp. sesame oil
- 3 tsp. rice wine vinegar
- Freshly ground black pepper
For the filling:
- 2 tsp. canola oil
- 2 cloves garlic, minced or pressed
- 1 shallot, minced
- ½ tsp. ginger
- 1 lb. ground turkey or chicken
- ½ cup onion, diced
- ½ red bell pepper, diced
- ¼ cup frozen peas
- ¼ cup carrot, very finely diced
- ½ green apple, finely diced
- ¾-1 cup cooked rice
- 2 green onions, thinly sliced
Romain lettuce leaves
1. In a small bowl, combine all the ingredients for the sauce and stir to blend. Set aside.
2. To make the filling, heat a skillet over medium high heat and add the canola oil. Once the pan is hot, add the garlic, shallots, and gingerto the pan, and stir fry for a few seconds, just until fragrant.
3. Add the ground turkey or chicken, breaking into very small pieces, and cook until almost cooked through. Add the vegetables to the pan and cook for 1-2 minutes more. Mix in the sauce and cook for about 1 minute, until thickened slightly. Add the apples, rice, and green onions to the pan and toss to coat. Immediately remove the pan from the heat and serve the filling in lettuce cups.