Celiac Disease and Gluten-Free Diet Support
- Questions? Join our forum: Nearly 1 MILLION POSTS, and over 62,000 MEMBERS!
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free Chinese & Asian Recipes
- Asian Lettuce Wraps (Gluten-Free)
Asian Lettuce Wraps (Gluten-Free)
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.
These are made with pork, but I’ve seen variations using chicken, beef, or even fish.
- 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
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.
Celiac.com welcomes your comments below (registration is NOT required).
Sesame Wasabi Ahi Tuna Kebabs (Gluten-Free)
Seared ahi tuna is a real treat, and this recipe makes it easier than ever to serve up a delicious ahi feast on a stick.... [READ MORE]
Shrimp with Mushrooms and Snow Peas (Gluten-Free)
I have a special love for tasty, satisfying dishes that come together and clean up easily.... [READ MORE]
Korean-style BBQ Ribs (Gluten-Free)
Korean food is right at the top of my favorite international cuisine list, especially Korean barbecue.... [READ MORE]
Sweet & Sour Sauce (Gluten-Free)
This classic Asian recipe comes to us from "Lisa16" in the Gluten-Free Forum.... [READ MORE]
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
In Celiac.com's Forum Now:
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity