Thai Lettuce Wraps
  • 1 head of iceberg lettuce, washed and cut in half or quarters (depending how big you like your wraps)
  • 1 package (1/2kg) of ground meat: chicken, beef or pork
  • 1 tbs cooking oil
  • 1 large onion, chopped (red or yellow will both work)
  • 3 cloves garlic, minced or crushed
  • 2-3 shallots, finely chopped
  • ½ cup of julienned carrots (you can add any leftover veggies you have in the fridge)
  • 1 thumb sized chunk of fresh ginger peeled and grated
  • 1 tbs soy sauce
  • ¼ cup hoisin sauce
  • 1 tbs fish sauce
  • 1 tbs sweet thai chile sauce
  • 1 bunch of green onions, chopped (set aside a handful for garnish)
  • 3 tbs chopped fresh cilantro
  • 2 tbs chopped fresh mint
  • juice from one lime
  • 1 tbs rice wine vinegar
  • 2 tsps of sesame oil
  1. In a large skillet or pot over med-high heat, heat up the oil and add your meat. Cook until browned and then drain any excess oil. Remove from pan and set aside.
  2. In the same pan, cook the onion, stirring frequently. Add a touch more oil if you need it.
  3. When the onions are softened, add the garlic, shallots, carrots, ginger, soy sauce, hoisin sauce, fish sauce, and chile sauce and continue stirring.
  4. Add the green onions, cilantro, mint, lime juice, rice wine vinegar and sesame oil and continue stirring until the herbs and onions are just starting to wilt. (about 2 minutes)
  5. Add the meat back into the pan and combine well with the sauce and allow it all to heat back through.
  6. To serve, arrange the lettuce leaves on a platter and put the meat mixture into a large bowl in the centre of the platter. Give each of your hungry people a spoon, plate and a great big napkin and let them make their own wraps by spooning the filling into the lettuce leaves and wrapping them up. Be ready for a delicious, messy meal!
Recipe by Eyes Bigger Than My Stomach at