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  • Jefferson Adams

    Asian Lettuce Wraps (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    The finished asian lettuce wraps. Photo: Wikimedia Commons--Auburn Alehouse
    Caption: The finished asian lettuce wraps. Photo: Wikimedia Commons--Auburn Alehouse

    Celiac.com 10/16/2014 - For those lucky enough to have traveled in Lao, Thailand, Cambodia, and Vietnam, these lettuce wraps might seem familiar. Variations on lettuce cups are fairly common in the cuisine of those countries.

    These lettuce cups are easy to make, barbecue friendly, and are usually a big hit with party guests.



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    These are made with pork, but I’ve seen variations using chicken, beef, or even fish.

    Photo: Wikimedia Commons--Auburn AlehouseIngredients:

    • 16-20 Boston Bibb or butter lettuce leaves
    • 1 pound pork loin, cut into small chunks
    • 1 package of rice vermicelli, softened and drained
    • 8-10 bunch green onions, chopped
    • 4 sprigs fresh mint
    • 1 tablespoon cooking oil
    • 1 large onion, chopped
    • 2 cloves fresh garlic, minced
    • ¼ cup gluten-free hoisin sauce
    • 1 tablespoon gluten-free soy sauce
    • 1 tablespoon rice vinegar
    • 1 dash red chile pepper sauce (Sriracha or similar)
    • 2 teaspoons sesame oil

    Directions:
    Place rice vermicelli in boiling water. Cook to al dente, about 3 minutes. Remove from heat, rinse in cold water and

    Rinse whole lettuce leaves and pat dry. Set aside.

    Heat a large skillet over medium-high heat.

    Cook and stir pork and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes.

    Drain and discard grease; transfer pork to a bowl. Cook and stir onion in the same skillet until slightly tender, 5 to 10 minutes.

    Stir hoisin sauce, garlic, soy sauce, vinegar, and chile sauce into onions.

    Add water, green onions, sesame oil, and cooked pork; cook and stir until the onions just begin to soften, about 2 minutes.

    Place meat in a bowl and serve with cold, cooked vermicelli, and lettuce.

    To eat, place a small amount of noodles, meat, and scallions, mint, as desired, and wrap in lettuce like a small burrito.

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    Hi, looks delicious. I have a couple questions.

     

    1) In the instructions, you say to "Add water, green onions, sesame oil, and cooked pork". How much water? It isn't specified in the ingredient list.

     

    2) At the end you say to place "small amount of noodles, meat, and scallions, mint, as desired, and wrap in lettuce like a small burrito." In a previous step you said to add the green onions to the skillet and cook them with the pork. Can you clarify? Are the green onions cooked with the pork or kept to the side as a garnish?

     

    3) In the photo, it looks like the dish is served with some sauces in small cups. I was curious what the sauces were.

     

    Thanks!

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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