Vietnamese-Inspired Lettuce Wrap

    Vietnamese-Inspired Lettuce Wrap


    254 people made this

    About this recipe: 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.

    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

    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 (1)


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

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