I’ve seen Gordon Ramsay and Jamie Oliver both make these things on one cooking show or another – Yes, I’m addicted to Food TV! – and I’ve always thought how simple they look. I hadn’t made them because if I tried to feed my husband veggies wrapped in veggies, I think he’d assume I’d gone off the deep end and go out and get a burger. But darling hubby who loves my down-home filler ‘er up cooking is back working nights and wouldn’t be getting up until 10pm, so I had a chance to make these for myself and Lori without any complaints.
They turned out fabulously. Once again, I messed with a couple different recipes I found on allrecipes.com and food.com to fit the veggies I had in my fridge. The original recipe is vegetarian and calls for tofu as the protein. I do not eat tofu. Those of you who do, great for you, but I’ve tried it in every different way I’ve been offered, and this is something I can honestly say I still can’t stand, even if it’s deep fried, and I think almost anything is edible if it’s deep fried. *grin
Besides being kind of fun because you make them at the table like a make-your-own taco, they’re incredibly healthy.
By the way, hubby got the wrap stuffing, with some thinly sliced fast-fry steak on top and some garlic green beans. He said the flavor was amazing.
- 1 head fresh lettuce. I used romaine hearts because they were on sale and super fresh and crisp. The recipe calls for iceberg
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger (I used a squirt of the kind you buy in a tube and keep in the fridge)
- 1 red chili, minced OR (because I was out) about 1 tsp hot chili pepper paste from the tube in the fridge
- 1/2 cooking onion, chopped finely
- 1/2 lb cooked salad shrimp (or chicken or pork cut into small pieces)
- 5-6 mushrooms very thinly sliced
- 1 egg (I actually forgot this part)
- 1/2 cup shredded cabbage (I actually used a store-bought coleslaw mix)
- 3 green onions, chopped
- approx 2 cup bean sprouts
- 2 Tbsp lime juice (I squeezed in 1/2 a lime)
- 2 Tblsp soy sauce
- 1.5 Tblsp fish sauce
- 1 Tblsp oyster sauce (left this out because I didn’t have any)
- 1/4 tsp sugar (I use Splenda)
- chopped parsley
- minced basil
- 1/3 cup dry roasted peanuts, roughly chopped
- Thai dipping sauce to drizzle over
- Drizzle oil into a wok or large frying pan over medium-high heat. Add garlic, ginger, chili, and onions. Stir-fry one minute, or until fragrant.
- Add chicken or pork or RAW shrimp (I used cooked shrimp so they went in later), carrot, mushrooms, cabbage, and green onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, oyster sauce 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, basil and parsley (or cilantro but I hate the stuff) and cooked shrimp if you used them, and stir-fry briefly to mix (avoid over-looking or it will go limp). Remove from heat and do a taste test for salt, adding more fish sauce or soy sauce if not salty enough.
- Cut off the stem part of the iceberg lettuce, or the stem of the romaine so it’s easier to separate the leaves. Now place the lettuce, sir-fried filling, and the toppings on your table in separate bowls/plates, allowing family or guests to make their own wraps.
- To assemble, take a whole lettuce leaf and place 1-2 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.) ENJOY!
Thai Dipping Sauce (sweet & sour)
I found this on About.com contributed by Darlene Schmidt and will make it very soon because it looks like a great change up to the typical Chinese sweet & sour I normally make.
- 1/2 cup rice vinegar (OR other type of vinegar: white, white wine, or apple cider)
- 1/3 cup brown sugar, lightly packed (I would use Ideal Brown sugar substitute)
- 4 cloves garlic, minced
- 1-2 fresh red chilies, minced, OR 1/3 to 1/2 tsp. dried crushed chili OR cayenne pepper
- 1 Tbsp. fish sauce, OR 1+ 1/2 Tbsp. soy sauce)
- 1 Tbsp. soy sauce
- Place all ingredients in a sauce pan or pot. Stir and bring to a boil.
- Reduce heat to medium-low. Simmer 10-15 minutes, stirring occasionally. Sauce will thicken as it cooks and become tangy – a mixture of sweet, sour, salty, and spicy. (Note: Depending what kind of vinegar you use, the smell as the vinegar burns off can be quite pungent, although rice vinegar is milder than other types).
- When sauce has been reduced by 1/3, remove from heat. Taste-test and adjust according to your liking. For a sweeter sauce, add a little more sugar. If not spicy enough, add more chili. If not salty or flavorful enough, add a splash more fish sauce.
- Use right away, or refrigerate until needed. This sauce stores well in the refrigerator for up to 3 weeks. This sauce makes a terrific marinade for chicken, pork, beef, fish, or shrimp, or use it as a dip or condiment.