Best 3 Lettuce Rolls Recipes

Lettuce rolls, also known as lettuce wraps, are a light and refreshing appetizer or main course that are perfect for any occasion. They are made with crisp lettuce leaves that are filled with a variety of fillings, such as ground beef, shrimp, chicken, or tofu. Lettuce rolls are a healthy and flavorful alternative to traditional wraps or sandwiches, and they are also a great way to use up leftover ingredients.

Here are our top 3 tried and tested recipes!

THAI ROAST BEEF AND LETTUCE ROLLS

Thai Roast Beef and Lettuce Rolls image

Categories Beef Appetizer No-Cook Quick & Easy Lime Mint Hot Pepper Carrot Summer Cilantro Lettuce Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 main-course or 8 first-course servings

Number Of Ingredients 10

Ingredients

1/2 cup fresh lime juice
1/4 cup Asian fish sauce*
1/4 cup granulated or light brown sugar
2 large garlic cloves, minced
2 teaspoons minced small fresh green chile such as Thai or serrano, including seeds, or 1 teaspoon dried hot red pepper flakes
16 very thin slices rare roast beef (3/4 to 1 lb)
16 large lettuce leaves, from 1 head Boston or 2 heads Bibb
16 fresh mint sprigs
16 fresh cilantro sprigs
2 carrots, cut into 1/8-inch-thick matchsticks

Steps:

Whisk together lime juice, fish sauce, sugar, garlic, and chile in a medium bowl until sugar is dissolved. Toss roast beef with half of sauce to coat. Season with salt.
Arrange leaves, sprigs, and carrots on a platter and serve with beef. To assemble, fill each lettuce leaf with a slice of beef, a mint sprig, a cilantro sprig, and some carrots. Serve with remaining sauce.
*Available at Asian markets and some supermarkets.

BERGY DIM SUM #1, PORK & LETTUCE ROLLS

Bergy Dim Sum #1, Pork & Lettuce Rolls image

This is great served as an appetizer or part of a Dim Sum brunch. Over the next few weeks I will be submitting other recipes suitable for Dim Sum. I will name and number them "Bergy Dim Sum 1, 2 etc." Many of the recipes will be freezer friendly so it is easy on the hostess (host) on the day of the brunch Edited 13 Dec 03 It has been a while since I made this recipe and found it was a bit light in the taste so I added 3/4 tsp hot chili flakes and 2 tbsp Schezwan sauce - just right for me. Do what the recipe says the first time and then you can spice it up. Do not mince the chestnuts, shoots & crab too fine you want a bit of crunch left.

Provided by Bergy

Categories Breakfast

Time 28m

Yield 8 Large rolls or 16 small ones

Number Of Ingredients 12

Ingredients

8 ounces minced pork (or chicken)
1 can crab (155g or use artificil crab al)
1/4 cup minced mushroom
6 shallots, minced
1/2 can 8 fl oz water chestnut, chopped fine
1/2 can 8 fl oz bamboo shoot, chopped fine
1 tablespoon lite olive oil
2 teaspoons sesame seed oil
1 tablespoon soy sauce
2 teaspoons oyster sauce
2 tablespoons dry sherry
8 -16 whole lettuce leaves

Steps:

Heat oil in a skillet and add minced pork, toss until dark golden brown Add mushrooms, water chestnuts, bamboo shoots,crab and shallots.
Toss well, cook 1 minute Combine sesame oil,oyster sauce& sherry, add to pan and toss until well combined, remove from heat.
Have a bowl of cleaned lettuce leaves ready.
When you are ready to serve this course bring the hot pork mixture and lettuce leaves to the table.
Everyone helps themselves to a lettuce leaf adds a heaping tbsp of the pork, rolls the leaf around the meat and Enjoy!
Optional: You may serve a sauce to go along with the wraps, serve on the side. Something like recipe#48345 Asian Dipping Sauce by Markthegastonome or a spicy one of your choosing

MUSHROOM SPRING ROLLS IN LETTUCE CUPS

Mushroom Spring Rolls in Lettuce Cups image

At Spice Market, Jean-Georges Vongerichten fills spring rolls with oyster mushrooms and shiitakes, and spices them with ginger, lemon zest, garlic and green chilies. They recall a trip he took to Singapore years ago.

Provided by Elaine Louie

Categories appetizer

Time 1h

Yield 4 appetizer servings

Number Of Ingredients 19

Ingredients

1/2 cup sambal oelek chili sauce (sold at Asian groceries)
1/2 cup honey
1/3 cup fresh lemon juice
1/4 cup rice wine vinegar
2 teaspoons salt
8 tablespoons butter, cut into 1-inch cubes
1/2 tablespoon minced garlic
1 pound oyster or other mushrooms, stemmed, sliced 1/2-inch thick
3/4 pound shiitake mushrooms, stemmed, sliced 1/2-inch thick
1/4 teaspoon minced green Thai chili
Salt
1 1/2 tablespoons finely grated lemon zest (preferably use a Microplane)
1 tablespoon finely grated peeled ginger (preferably use a Microplane)
1 tablespoon chopped fresh chervil, or 1 teaspoon chopped fresh tarragon
1 large egg yolk, beaten
8 spring roll wrappers
3 cups vegetable oil, or as needed
Ground white pepper, optional
8 leaves Boston lettuce

Steps:

To make the dipping sauce: In a small bowl, combine sambal oelek, honey, lemon juice, rice wine vinegar and salt. Mix well. Cover and refrigerate up to a week.
To make the spring rolls: Combine butter and garlic in a sauté pan over medium high heat, and stir until butter is foamy and garlic is fragrant but not browned. Add oyster mushrooms, shiitake mushrooms, chili and salt to taste. Cover and cook over medium heat until mushrooms have released their juices and are soft and glazed, about 6 minutes. Add lemon zest, ginger and chervil or tarragon, and sauté 1 minute. Remove from heat and spread across a small plate. Place in the freezer, uncovered, mixing occasionally until very cold, about 15 minutes.
Place a spring roll wrapper in front of you, like a diamond, so a point faces you. Lightly brush the four corners of the wrapper with beaten egg yolk. Place 2 tablespoons of the mushroom mixture into the bottom quarter of the wrapper. Starting from the bottom corner, roll the wrapper, folding in the side corners so they get wrapped up, and keep rolling until closed. Repeat to make 8 rolls.
In a deep fryer, wok or skillet, heat oil to 350 degrees. Add spring rolls, working in batches if necessary, and fry until golden brown, about 5 minutes. Remove with slotted spoon. Drain on paper towels. If desired, season lightly with salt and white pepper. Divide dipping sauce among 4 very small bowls, and place a bowl on each of 4 plates. Place 2 lettuce leaves on each plate, place a spring roll on each leaf. Wrap spring rolls in the lettuce and dip.

Tips:

Choose the Right Lettuce: Opt for sturdy lettuce varieties like romaine, butterhead, or iceberg to hold the fillings well.
Prep the Lettuce: Wash and pat dry the lettuce leaves thoroughly. Remove any tough stems or wilted leaves.
Assemble in Advance: Prepare the lettuce rolls ahead of time and store them in the refrigerator for up to 4 hours before serving. This allows the flavors to meld.
Keep it Fresh: To maintain the crispiness of the lettuce, avoid adding wet ingredients like sauces or dressings directly to the rolls. Instead, serve them on the side for dipping.
Add Crunch: Incorporate crunchy elements like chopped nuts, crispy vegetables, or fried shallots for added texture and flavor.
Balance Flavors: Aim for a balance of flavors in your fillings. Combine sweet, savory, acidic, and umami ingredients for a satisfying taste experience.
Experiment with Fillings: Don't limit yourself to traditional fillings. Explore different cuisines and flavors by using ingredients like grilled chicken, roasted vegetables, or Asian-inspired sauces.

Conclusion:

Lettuce rolls offer a versatile and delicious way to enjoy a variety of fillings and flavors. With endless possibilities for customization, they are a perfect appetizer, light lunch, or even a main course. By following these tips, you can create flavorful and visually appealing lettuce rolls that will impress your friends and family. So, gather your favorite ingredients and let your creativity shine through as you explore the world of lettuce rolls!