Originally this Asian lettuce wrap has non-vegetarian filling in it. Mostly pork or chicken. I wanted to try a vegetarian version of the wrap. After evaluating various options, I decided on a minced soya filling, not to lose the protein content. For those looking for a different but healthy and nutritious snack or meal, this is a very good option. It does not compromise on the taste and looks vibrant on any platter. I was looking for an Orange to add a twist to the Wrap, but finally settled for its variant i.e. the Malta (called Blood Orange in some of the western countries). The decision was “fruitful” as it ended up giving a citrus yet sweet after-taste to the wrap. Another aspect of this recipe is that all the ingredients except the minced soya are used fresh. The quality of the vegetables make all the difference to the end product. In case you are keen to go non-veg, just replace the soya filling with your choice of meat. Let me ‘wrap’ it up here. Happy fooding around.

Vegetarian Asian Lettuce Wraps

Author: Reetika Mitra
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 6-8 1x

Description

Wrap it Up!

Scale

Ingredients

Ingredients :

120 gms Soya Granules
1 Tsp Garlic, finely chopped
1 tsp Gingers, finely chopped
Onion, finely chopped
2 fresh Red chillies, de-seeded and diced into small
1 Tbsp Sesame Oil (any other white oil will also do)
2 Tbsp Hoisin Sauce
2 Tbsp Soya Sauce
1 Tbsp Rice Vinegar
1 Tsp Siracha Sauce or Red Chilli Sauce
1 Tbsp Honey or Brown Sugar
Salt according to taste

Ingredients for Assembling the Wraps :

¼ cup Red Cabbage, finely shredded
¼ cup Yellow Bell Pepper, diced into small cubes
¼ cup Spring onion greens, chopped
Chilli flakes (Optional)
1 whole Iceberg Lettuce
¼ cup Peanuts, crushed
1 or 2 Malta Orange, cut lengthwise (Optional)

Instructions

Instruction :

Prepare the soya granules by soaking in piping hot water with a pinch of salt for 4 to 5 minutes. Drain water and keep the soya granules dry. By now, the soya granules would have softened and would be ready to be used.
Mix all the sauces together in a bowl, that is, the Hoisin sauce, Soya sauce, Vinegar, Siracha or red chilli sauce and honey or brown sugar.
In a flat bottomed pan heat oil, add the onions followed by the soya granules. Stir constantly over medium flame for a few minutes before adding the garlic, ginger and salt. Cook for another 3 -4 minutes or till the soya granules are nicely cooked and light brown in colour. The onions should have turned golden brown.
Add the sauce along with the de-seeded and diced red chillies. Simmer on low heat. Make sure the soya granules are coated well and the sauce is completely absorbed by the soya mix, before taking off the heat.
To serve cut the base of the iceberg lettuce and peel off one leaf at a time. Care should be given to gently pull them free so as to keep them whole and intact. Pile the lettuce leaves in a platter and serve along with a bowl full of soya granule mix and all the other ingredients for assembling.
For assembling the wrap, take one lettuce leaf at a time, top it with a spoon or two of the soya mix (depending on the size of the leaf), sprinkle the chopped spring onion greens, diced bell pepper, crushed peanuts and a dash of chilli flakes if you like.
I have given this vegetarian version of the wrap a generous squeeze of Malta Orange over the assembled wrap, to add a zesty, citrusy yet sweet flavour. Try it out, am sure you all will enjoy it too!!!

Nutrition

Serving Size: 6-8

Vegetarian Asian Lettuce Wraps