Lettuce is the ultimate wrap and works in almost any place you would use a traditional bun or wrap. These can also be made with traditional rice paper, just make sure to soak and soften the rice paper before rolling. The sky is the limit on what you can add into these summer rolls, but here is a great recipe to begin with. These taste amazing dipped in our Insanely Good Stir Fry Sauce, or the Thai Chicken Salad dressing.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 1 tsp lime juice fresh
- 1 tsp sesame oil toasted
- 1 Small red chili pepper seeded and minced
- 8 Large lettuce leaves red or green. Or rice paper (soaked and softened)
- 1 Medium carrot julienned
- 1/2 Cup mung bean sprouts
- 1/4 Cup peanuts toasted, crushed
- 1/2 Pound shrimp shelled and tails off
- 1/4 Cup mint Finely Chopped
- 1/4 Medium cucumber Thinly sliced into 2 inch sticks.
Ingredients
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Instructions
- Combine lime juice, sesame oil, chili, and salt in a medium bowl; set aside.
- Bring a medium pot of salted water to a boil. Add shrimp and simmer until pink, about 3 minutes.
- Drain shrimp, add to lime juice mixture, and toss to coat. Refrigerate until cool, about 10 minutes.
- Set lettuce leaves on a counter with stem ends toward you. Press against the “spines” until you hear a crunch to make it easier to roll.
- Divide carrot, mint, cucumber, and sprouts among leaves, setting them in the centers toward the bottom.
- Divide shrimp among leaves and sprinkle with chopped peanuts. Roll lettuce from the bottom up.
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