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How to Make Asian Lettuce Wraps
For the Wraps You'll Need:
- 1 pack ground chicken (I think it's about a pound of meat)
- 2 tablespoons olive oil
- 1 small can minced water chestnuts
- 2 green onions, chopped
- 2 cloves of garlic, minced
- 4 tablespoons soy sauce
- 4 tablespoons brown sugar
- 1 teaspoon rice vinegar
- Vegetable oil
- Fried maifun rice sticks
- One head iceberg lettuce, separated into leaves
- Finishing sauce (recipe below)
Instructions:
Heat olive oil over high heat in a large pan. Cook chicken until no longer pink.
Add the water chestnuts, green onions and garlic; mix well.
Combine the soy sauce, brown sugar and rice vinegar in a small bowl. Pour over chicken mixture; heat through. Turn off burner, but keep pan on the stove so the filling stays warm.
Pour vegetable oil about 2 inches deep in a Dutch oven. Heat over high heat until very hot.
Break off a small amount of the maifun rice sticks and toss it into the oil. If it almost immediately puffs up, turns white, and floats to the top, the oil is ready.
Add the maifun rice sticks, a little bit at a time to the oil. Remove as soon as they start to float. Use them to line a serving plate.
Top with chicken mixture.
To put the wraps together, guests spoon the chicken mixture into a lettuce leaf and top with finishing sauce. Fold like a burrito and eat up!
Finishing Sauce for Asian Lettuce Wraps
Ingredients:
- 1/4 cup sugar
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1/8 teaspoon sesame oil
- 1 teaspoon Chinese hot mustard
- 1 teaspoon Chinese chili-garlic sauce
Instructions:
Combine all ingredients and mix well. Spoon over filling and enjoy!
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