Asian Lettuce Wraps
If you want a stylish snack to impress your guests with, asian lettuce wraps are the answer!
My hubby and I got hooked on these things at P.F. Changs, one of our favorite restaurants, and have recently seen them popping up on more and more menus in our area.
They are definitely one of the latest tasty trends in appetizers, and they are sooooo good to eat!
Here's a recipe that I found...and modified a little...to get that same yummy treat without ever having to leave home. Hope you enjoy it!
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)
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
- 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
Combine all ingredients and mix well. Spoon over filling and enjoy!
A note from the party girl: If you'd like more of a spicy kick, add more hot mustard and chili-garlic sauce to your finishing sauce.
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