Thai Lettuce Wraps

Thai Lettuce Wraps

Notes: All these ingredients make a great salad too. I’ve only made this once but loved it. I’ll continue to tweak the recipe but thought I’d post it for now. I think it needs some lemon grass and kafir lime leaf but I’m not sure how to incorporate it since it doesn’t spend much time simmering.

★★★★ Cook Time: 30 minutes or fewer | Makes: Serves 2 | Difficulty: Medium


2 8-oz. pkg. plain tempeh, broken into chunks
2 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 cup low-sodium vegetable broth
¼ cup chopped fresh mint
¼ cup lime juice
2 Tbs. chopped shallots
1 Tbs. low-sodium soy sauce
1 Tbs. rice vinegar

2 cups bean sprouts (optional)
1 cucumber, peeled, seeded, julienned
1 large carrot, shredded
Fresh mint
18 whole large lettuce leaves
½ cup chopped peanuts
Sweet chili sauce

Directions: To make Filling: Pulse tempeh in food processor until coarsely crumbled. Heat a little broth in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 5 minutes. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated. Stir in remaining ingredients. Mound vegetables, herbs, and tempeh mixture on platter. Let diners fill lettuce leaves with filling, toppings, and sauce.


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