Thai Lettuce Wraps
18 ingredients
3 steps
Ingredients
- Dressing:
- 4 teaspoons fresh lime juice
- 2 teaspoons dark sesame oil
- 2 teaspoons lower-sodium soy sauce
- 1 teaspoon sambal oelek (ground fresh chile paste)
- 1 teaspoon fish sauce
- Filling:
- 1/2 teaspoon canola oil
- 1/2 pound 80% lean ground pork
- 1 tablespoon grated peeled fresh ginger
- 1 cucumber, halved lengthwise, seeded, and grated (1 cup)
- 1 carrot, grated (1 cup)
- 1/4 cup cilantro leaves
- 1/4 cup chopped fresh mint
- 3 tablespoons thinly sliced green onions
- 2 tablespoons chopped dry-roasted peanuts
- Remaining Ingredient:
- 8 Boston lettuce leaves
Directions
-
1To prepare dressing, combine all dressing ingredients in a small bowl; stir well.
-
2To prepare filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork and ginger; cook 6 to 8 minutes or until pork is browned, stirring to crumble. Drain well; return to pan. Stir in 4 teaspoons dressing.
-
3Spoon 2 tablespoons pork mixture, 2 tablespoons cucumber, 2 tablespoons carrot, 1 1/2 teaspoons cilantro, 1 1/2 teaspoons mint, about 1 teaspoon onions, and about 3/4 teaspoon peanuts into each lettuce leaf; drizzle each with 1/2 teaspoon dressing.
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