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- Dish type
Minced pork and ground rice are cooked together with a Thai red curry paste, then used to fill lettuce leaves. Dish up the filling and lettuce leaves separately, so your guests can make their own wraps.
8 people made this
- 45g white rice
- 900g minced pork
- 1 red onion, finely chopped
- 2 tablespoons red curry paste (such as Mae Ploy)
- 2 tablespoons tomato puree
- 4 tablespoons water
- 2 limes, juiced
- 2 tablespoons fish sauce
- 12 leaves lettuce
MethodPrep:5min ›Cook:25min ›Ready in:30min
- Toast the rice in a frying pan over medium-high heat until lightly browned. Transfer the rice to a mortar and pestle or a food processor and grind into a coarse powder.
- Cook pork in a frying pan over medium-high heat for 4 minutes. Place the onions in the frying pan with the pork and continue to cook and stir until the onions are translucent, about 4 minutes. Stir in the curry paste and cook until aromatic. Mix in the tomato puree and reduce the heat to a simmer. Pour in 4 tablespoons water if the pork seems dry and begins to stick to the bottom of the pan. Add the roasted, ground rice and continue to simmer until the ground rice is tender, about 5 minutes. Stir in lime juice and fish sauce to taste. Serve pork in lettuce leaves.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
I just made this for the first time tonight. My whole family (5 kids plus me) just loved it. The fish sauce and lime add a wonderful piquancy. It was a bit difficult to eat wrapped in the lettuce leaves, but we all agreed that the lettuce made it awesome! I did need to add the 1/4 cup of water. I'd like it spicier for myself...but it was perfect for my kids.-18 Feb 2010
by Brooke De Paula
These were a little bland. The fish oil and red curry paste gave the pork an odd taste (and I usually like both in other dishes) and my husband and I felt it needed something besides the meat mixture and the lettuce. Immediately after it was prepared it was edible for dinner but the leftovers were not.-22 Jun 2010
Pork Larb Lettuce Wrap
Originally published in 2012, updated with new photos.
Larb is a healthy ground meat salad popular in the northern parts of Thailand as well as in Laos.
I believe larb originated from Laos, but this Pork Larb Lettuce Wrap recipe is adapted from a recent issue of Food & Wine magazine. Larb is usually served with raw vegetables and makes a perfect filling for lettuce wraps.
Thai Lettuce Wraps
Thai Lettuce Wraps are a fantastic copycat recipe you can enjoy completely guilt-free since there are no bad ingredients! Satisfy your crunchy cravings with this Cheesecake Factory lettuce wraps recipe. Chunks of tender chicken mix perfectly with the bean sprouts, cucumber, red onion, and brown rice noodles. The peanut dipping sauce recipe really makes this dish something special and is not to be left out or substituted. These wraps would be great for lunch, a party appetizer, or even for a light, healthy dinner.
The best top secret restaurant recipes for each item and the sauces are all included. Feel free to do some experimenting with other ingredients and sauces.
The following is the recipe for putting your lettuce wraps together. The recipes for each ingredient is linked to within this recipe below. Please note, the times in this recipe do NOT include the time it takes to make each ingredient. Those are listed with those recipes only.
- 6-8 Butter Lettuce Leaves
- 2 red cabbage leaves – cut in half vertically
- Thai Chicken Satays
- Julienne carrots
- Sesame Bean Sprouts
- Thai Coconut Curry Noodles
- Thai Marinated Cucumbers
- 1 Tablespoon Roasted Peanuts – Chopped
- Tamarind Cashew Dipping Sauce
- Thai Peanut Sauce
- Sweet Red Chili Sauce
- Remove the hard stems from the bottom of each leaf of lettuce and cut the red cabbage leaves in half vertically.
- Wash and dry the leaves and arrange in a group on a large platter.
- You can either fill each leaf with the filling or serve it all separate for your guests to build on their own.
- Once the leaf is filled, fold it in half and enjoy.
Thai Lettuce Wraps By Andréa Viszokai-Hall
Steps to Make It
Drizzle oil into a wok or large frying pan over medium-high heat.
Add garlic, galangal (or ginger), chili, and shallots. Stir-fry one minute, or until fragrant.
Add tofu (or shrimp/chicken/pork), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, oyster sauce (or vegetarian substitutes) and sprinkle over the sugar. Stir-fry about 1 minute.
Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry quickly to break the yolk. Mix in with the other ingredients.
Add the bean sprouts and stir-fry briefly to mix (avoid over-cooking or they will go limp). Remove from heat and do a taste-test for salt, adding more fish sauce if needed.
Cut off the stem part of the iceberg lettuce so it's easier to separate the leaves. Now place the lettuce, stir-fried filling, and the toppings on your table in separate bowls/plates, allowing guests to make their own wraps.
To assemble, take a whole lettuce leaf and place 1 to 2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts plus fresh bean sprouts if desired. Then wrap up and eat. (For those who like it extra spicy, fresh-cut chili can be added as another topping.)
Thai Lettuce Wraps Recipe
First let’s make the sauce. This can be made well in advance and refrigerated until ready to use.
In a bowl, add the lime juice, soy sauce, Thai red curry paste, sesame oil and sriracha (if using). Whisk to combine.
Heat some oil in a skillet and cook the ground veal until no pink remains. Drain the liquid.
Add the shredded red cabbage, chopped red peppers and carrots, minced garlic and ginger and cook for 3-4 minutes until softened but still retaining some crunch.
Add the sauce and lemongrass and cook for another minute.
Add the chopped nuts, green onions and cilantro and cook for another minute.
You’re done! Now it’s time to stuff.
Note: This filling can be made in advance as well and reheated.
Lay the bibb lettuce out on a serving platter on individual plates and spoon some of the filling into each leaf.
The Thai Lettuce Wraps are eaten by gathering them up with your hand.
Perfect as a healthy entree, lunch, appetizer, hors d’oeuvres or for entertaining!
How to Meal Prep Lettuce Wraps
These are a great recipe to cook and prep for quick and easy meals during the week. There are some tricks to packing lettuce wraps for meal prep to make sure they are just as tasty a few days later.
- Always pack the filling separate from the toppings and the lettuce wraps. When they are packed together, the lettuce and toppings will become soggy.
- Reheat the filling on its own in the microwave or a skillet. Then make the lettuce wraps with the heated filling as you are eating.
- If you are using fresh butter lettuce, leave it attached to the stem until you are ready to pack your meal or eat. The longer it is attached and stays as "living" lettuce, the better it will taste. This also prevents wilting.
- When choosing toppings for meal prep, reach for things that stay crunchy for a few days after being prepped. Choose things like carrots, cabbage, bean sprouts, edamame, and other items that can be prepped in advance without losing their texture and crunch.
- Pack the peanuts separate from the vegetables so that they maintain their texture and crunch. Peanuts kept in the fridge will lose their crunch.
- 1 tablespoon vegetable oil
- 4 large garlic cloves, thinly sliced
- 1 tablespoon plus 1 teaspoon sugar
- 1/2 pound ground pork or beef
- 2 tablespoons plus 1 teaspoon Asian fish sauce
- Freshly ground pepper
- 1 tablespoon long-grain rice
- 2 tablespoons fresh lime juice
- 3 Thai chiles, very thinly sliced with seeds
- Boston lettuce leaves, for serving
- 1/4 small red onion, thinly sliced
- 1/4 cup torn Thai basil leaves
- 1/4 cup torn mint leaves
- 1/4 cup torn cilantro leaves
In a medium skillet, toast the rice over moderate heat, shaking the pan often, until browned, about 3 minutes. Transfer the rice to a plate and let cool completely. Put the toasted rice in a spice grinder and grind to a powder.
In the skillet, heat the oil. Add the garlic and cook over moderately low heat, stirring a few times, until golden brown, about 1 minute. Add 1 teaspoon of the sugar and cook for about 20 seconds. Add the ground pork and cook over moderately high heat, breaking up the meat finely, until no pink remains, about 3 minutes. Add 1 teaspoon of the fish sauce and season with salt and pepper. Set aside.
In a small bowl, combine the lime juice with the remaining 2 tablespoons of fish sauce, the remaining 1 tablespoon of sugar, two-thirds of the chiles and 1 tablespoon of water. Stir to dissolve the sugar.
Arrange the lettuce leaves on a platter with the dipping sauce. Reheat the pork. Remove from the heat and stir in the onion, basil, mint, cilantro and the remaining chile. Sprinkle the pork with the rice powder. Transfer to a bowl and place on or near the platter. Let everyone spoon the pork onto the lettuce leaves and season with the dipping sauce.
Thai Steak Lettuce Wraps
Thai Steak Lettuce Wraps are grilled steak plus quick-pickled cucumbers and onions drizzled with a creamy Thai sauce.
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Someone stole Ben’s lunch at work today! I didn’t know people actually did that, but apparently it’s happened 3 times in the past 5 years (he’s keeping track, you see.) Stinks too because I packed him some really nice goodies including a homemade chewy cherry-almond granola bar and an applesauce cup, which he just loves. Hmmph!
I told him to track down the thief and go all Ross Geller on him. My. Wrap? MYYYY WRAAAAAAP? Classic.
Anyway, I’ve got a nice dinner waiting for him at home that I know will help soothe his soul – Thai Steak Lettuce Wraps, which were inspired by the Kentuckyaki Pig Ear Lettuce Wraps we had at HUSK in Charleston, except beefier (I’ll leave the pig ear prep to the pros!) and infused with the flavors of the far east instead of the low country.
Thai Steak Lettuce Wraps are tender butter lettuce leaves piled with marinated grilled steak and quick-pickled cucumbers and onions, then drizzled with a creamy, almond butter Thai sauce which is made from the steak marinade. This lower-carb meal is full of flavors and textures that mingle so, so well together.
If you don’t like steak, then chicken, salmon or, oooo SHRIMP would be divine too. Also, if you can’t find lettuce cups in your area (there is actually only one place around here I can consistently find them – Dahl’s for you local folks) then enjoy in flour tortillas, or over a salad. These wraps are perfect as we head into spring and grilling season. Quick and light!
Mini Taco Meatloaf
Start with the Quick-Pickled Cucumbers & Red Onions. I was tickled to see this little salad topping the pig ear lettuce wraps because it’s one of my favorite things, and super easy to make. I first had it at a little cafe while visiting a friend at KU back in college, and have been making it ever since for a cold, refreshing bite in the spring and summer time.
All you do is combine 1 thinly sliced cucumber and 1 thinly sliced red onion with 1/4 cup rice vinegar (or another vinegar) and 2 teaspoons sugar. Toss to combine then stir occasionally for another 30 minutes or so. Overtime the cucumbers and onions will slowly pickle and become soft and MAGICAL. You could make this up to a day ahead of time.
Note: I detest bread & butter pickles, so these are not like that. You can’t really taste the sugar, mmkay?
While the cucumbers and onions are pickling, get started on the sauce that will marinate the steak AND become the Thai sauce to drizzle over the wraps! Into a blender or food processor combine 1/4 cup gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce,) 3 Tablespoons each lime juice and extra virgin olive oil, and 2 Tablespoons honey.
Next add in 1 Tablespoon + 1 teaspoon sesame oil, 1/2 teaspoon red chili pepper flakes, a 1-1/2″ knob of fresh ginger that’s been peeled and chopped, and 2 garlic cloves.
Now blend until the sauce is completely smooth.
Remove 1/4 cup of the sauce then add it to 1lb steak. I used skirt steak, but flank steak or a super tender sirloin or rib-eye would be awesome. Again, chicken or fish would be really good here too! Let the steak sit and marinate on the counter for 10-15 minutes.
Meanwhile, add 1-1/2 Tablespoons creamy almond butter to the remaining soy sauce mixture then blend again until smooth and set aside. This is the Thai sauce for the steak lettuce wraps!
Finally, grill the steak until it reaches your preferred level of doneness, then let rest for 10 minutes before slicing very thinly against the grain.
Pile fresh butter lettuce leaves with the sliced steak then top with quick pickled cucumbers & onions and drizzle with the creamy Thai sauce. Wrap, roll, and devour!
Thai Lettuce Wraps with Satay Pork Strips
Place chops in large self-sealing plastic bag combine marinade ingredients in small bowl and pour over chops.
Seal bag and refrigerate 1 to 4 hours.
Remove from refrigerator 30 minutes prior to grilling.
Meanwhile, spray cold grill grate with vegetable oil cooking spray.
Prepare medium-hot fire in charcoal grill or preheat gas grill to medium-high.
Arrange coals or burners so there is a medium zone for finishing chops.
When ready to grill, remove chops from marinade (discarding marinade).
Grill pork directly over medium-high fire until seared, 3 minutes per side. Slide chops to cooler part of grill, cover, and continue to grill until the internal temperature reaches 155 degrees F, about 5 minutes longer.
Transfer to cutting board and let rest for 5 minutes before slicing.
While pork is resting, soak rice noodles in very hot water for 10 minutes, then drain.
Arrange stack of large lettuce leaves attractively on large serving platter.
Place carrots, cucumber, rice noodles, and cilantro leaves in small dishes and arrange on serving platter.
Combine sauce ingredients and transfer sauce to small bowl or ramekin.
Cut pork into thin slices. If desired, lay 3 medium-sized leaves of lettuce on serving platter and arrange pork on lettuce.
To assemble, let each guest place a lettuce leaf on an appetizer plate.
Mound a bit of rice noodles, carrot, and cucumber on lettuce top with a few slices of pork.
15 Lettuce Wrap Recipes for Low-Carb Meals
This England-born chicken salad was originally created to celebrate Queen Elizabeth II&aposs crowning, but we like eating it on your run-of-the-mill Tuesday. The balanced blend of sweet mangoes and grapes and spicy curry powder, chiles, and ginger makes it a not-boring desk lunch.
Hoisin-Glazed Pork Lettuce Cups
Photography by Peter Ardito
Make up a big batch of soy-glazed pork, then keep it on hand for these simple lettuce wraps any night of the week.
Thai Pork Wrap-Ups
These are the simplest wraps you&aposll ever make—just cook the pork with the various herbs and sauces, then spoon into wraps!
Teriyaki Turkey Lettuce Wraps
You only need give ingredients for these yummy wraps that the whole family will love.
Rachael Ray&aposs Curry Chicken Salad
Photography by Kate Mathis
Grab a rotisserie chicken on the way home to make these simple wraps even easier. The combination of sweet fruits and spicy seasonings will leave you wanting more and more.