Vietnamese-Inspired Lettuce Wrap

    (256)
    1 hour

    Vietnam's green rice paddies come home in this fresh, good looking, easy meal with meat, rice and fresh veggies. I've used chicken keema but you can use any other kind of keema and if you can't find lettuce, just use the most tender leaves of cabbage.


    254 people made this

    Ingredients
    Serves: 4 

    • 450g keema
    • 1 tablespoon soy sauce
    • 1 teaspoon minced garlic
    • 2 teaspoons minced ginger
    • 200g rice
    • 225ml water
    • 16 large iceberg or romaine lettuce leaves
    • 100g carrots, grated
    • 6 green onions, thinly sliced
    • 150g red capsicum, sliced
    • 100g radishes, sliced
    • 85ml soy sauce
    • 85ml water
    • 3 tablespoons fresh lemon juice
    • 2 teaspoons minced garlic
    • 1 tablespoon minced fresh ginger
    • 1 teaspoon sugar

    Directions
    Prep:35min  ›  Cook:25min  ›  Ready in:1hr 

    1. In a medium bowl, mix together keema, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Cover and refrigerate.
    2. In a medium-sized pan over medium heat, combine rice with water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
    3. Cook the keema mixture till well cooked.
    4. Arrange rice, lettuce, carrots, green onions, red capsicum and radishes onto a serving platter, or place each into individual small bowls.
    5. In a medium sized bowl, mix together 85ml soy sauce, 85ml cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger and sugar. Divide into 4 small dipping bowls.
    6. To serve, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then keema mixture, then some vegetables.
    7. Roll up and dip in dipping sauce.

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    Reviews and Ratings
    Global ratings:
    (256)

    Reviews in English (195)

    surilykhanna
    0

    Verry good. Will make for Diwali also.  -  13 Oct 2010

    by
    113

    This is awesome, fun, and healthy! The only change I made was that instead of making the meatballs, I simply browned and crumbled the meat in a frying pan, drained the fat, then added the soy, garlic and ginger and sautéed for another 2 minutes. We ran out of lettuce near the end, so we wrapped some of the rolls in rice paper wrappers, which was also delicious (and easier and less messy to eat). Next time I think that we will wrap them all in rice paper, and add shredded lettuce to the rolls. A must try!  -  06 Feb 2006  (Review from Allrecipes US | Canada)

    by
    59

    Great recipe! Instead of making meatballs, I browned the ground beef, added 1 cup of the already cooked rice and poured the sauce over the meat and rice. I also added about a teaspoon of hot chili oil for a little kick. I have eight children and they all loved it. The hot meat mixture in the cool lettuce leaves is wonderful!  -  13 Nov 2002  (Review from Allrecipes US | Canada)

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