Lettuce Wrap Summer Rolls
A delightful and light dish featuring fresh vegetables and herbs, perfect for appetizers or a light meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Raw/No-Cook
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
- ¼ cup low-sodium soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons chili garlic sauce (or Sambal Oelek)
- 2 teaspoons coconut sugar
- 2 teaspoons dark soy sauce (optional)
- 2 teaspoons toasted sesame oil
- 1 teaspoon Chinese 5 spice
- 2 tablespoons avocado oil
- 12 oz cremini mushrooms, chopped
- 8 oz extra firm tofu, drained, patted dry, and crumbled
- 1 cup onion, diced
- 1 cup water chestnuts, drained and diced
- ¾ cup carrot, grated
- 8 cloves garlic, minced
- 2 tablespoons minced ginger
- 1 cup green onion, chopped (plus more for garnish)
- ~15 rice paper sheets
- 1 head of butter leaf lettuce
- Fresh chopped cilantro
- Crispy wonton strips
- Spicy soy sauce (for serving)
- Toasted sesame seeds (for garnish)
Instructions
- Prepare the Seasoning Mix: In a small bowl, whisk together the soy sauce, hoisin sauce, chili garlic sauce, coconut sugar, dark soy sauce (if using), toasted sesame oil, and Chinese 5 spice. Set aside.
- Cook the Filling: Heat the avocado oil in a large nonstick sauté pan over medium-high heat. Add the chopped mushrooms and crumbled tofu, cooking until the tofu starts to crisp around the edges, about 10 to 12 minutes.
- Add Aromatics: Reduce the heat to medium. Add the diced onion, water chestnuts, grated carrot, minced garlic, and minced ginger to the pan. Cook until the onion is translucent and the garlic is fragrant, about 4 to 5 minutes.
- Incorporate Green Onions: Add the chopped green onions to the filling, mixing well. Remove from heat and let cool for about 10 minutes.
- Assemble the Summer Rolls: Fill a bowl with cool water and briefly submerge a rice paper sheet until softened, about 12-15 seconds. Place on a clean, lightly dampened surface.
- Add the Filling: Place a lettuce leaf at the bottom middle of the rice paper. Add a couple of tablespoons of the filling, cilantro leaves, and crispy wonton strips.
- Roll it Up: Fold the bottom of the rice paper over the filling, tuck in sides, and continue to roll tightly until sealed. Repeat with remaining ingredients.
- Serve: Cut rolls in half and enjoy with spicy soy sauce, garnished with toasted sesame seeds and extra green onions.
Notes
Work quickly with rice paper to avoid tearing. For variations, consider adding shrimp or chicken.