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My review
Quick Asian Lettuce Wraps
SMACPRODUCTIONS
"After many attempts and searching for recipes, I have ended up with this one. Easy to do and great as a summer meal outside. Try different versions by alternating optional ingredients, such as peanuts, peppers, shrimp, steamed rice noodles, diced teriyaki chicken, scrambled egg, or bean sprouts. The possibilities are endless!"
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Ingredients
47 m servings 836 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
- Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
- To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.
Footnotes
- Optional additional stir fry ingredients
- These may be used in place of or in addition to the tofu: chopped peanuts, peppers, shrimp, rice noodles, diced chicken, scrambled egg or bean sprouts.
Nutrition Facts
Per Serving: 836 calories; 31 g fat; 95.5 g carbohydrates; 45.8 g protein; 74 mg cholesterol; 774 mg sodium. Full nutrition
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Reviews
Read all reviews 204277 Ratings
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Most helpful positive review
6/29/2003
I made this last night for dinner. It was terrific. I substituted cabbage and water chestnuts for the tofu, used more garlic than called for and left out the vegetable oil completely. It was ver...
Most helpful critical review
7/15/2003
Sorry, but I have to tell you...this just didn't work for me at all. I made the filling exactly as described and it was very tasty. But when I tried to wrap the filling, the lettuce kept break...
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6/29/2003
I made this last night for dinner. It was terrific. I substituted cabbage and water chestnuts for the tofu, used more garlic than called for and left out the vegetable oil completely. It was ver...
12/1/2005
This is one of my all-time favourite recipes.. you can easily make it low-carb with switching to low-carb hoisin sauce, and swapping out the carrots. All my friends wanted the recipe.
3/5/2012
I made these with ground turkey and didn't use tofu (didn't have it on hand). I also served with a sauce suggested in the reviews of another recipe (1 tsp sesame oil, 2 tbsp soy sauce, 2 tbsp r...
5/19/2005
Very good. It did need additional hoisin, chile paste, soy sauce, & sesame oil. We mixed the rice into the pork mixture which made filling the lettuce leaves a bit easier; however, they are st...
7/15/2003
Sorry, but I have to tell you...this just didn't work for me at all. I made the filling exactly as described and it was very tasty. But when I tried to wrap the filling, the lettuce kept break...
6/22/2006
My husband and I Loved this! We love to eat the wraps at the Yardhouse- and this seemed close to that recipe! I doubled the sauce per someone elses review and added 1 cup crushed peanuts! Awesom...
2/2/2006
I had been looking for a great lettuce wrap recipe ever since I had them at a famous asian restaurant. These are it!! I made them with local shrimp and they were just divine. I need more prac...
9/1/2004
This Recipe is great! I have had somehting similar at a restaurant and we loved them! I skipped the meat & used a good amount of tofu.