They're a popular appetizer in many restaurants. But have you ever tried to make them at home? If not, I've got you covered with a great recipe. These DIY lettuce wraps are a Fabulous Find. I've put lots of things in lettuce to create makeshift wraps before. If you are avoiding bread, chances are you've used lettuce as a substitute for sandwiches, even burgers. In fact there a few Southwest Florida restaurants offering this option.
However, that's not what we are talking about here. I found this recipe years ago and it is a crowd pleaser every time I make it. It's from the August 2012 issue of Food and Wine Magazine and is nice and light for these hot summer temps. Warning, it DOES involve a lot of chopping. But once you do all the prep work, they are easy to assemble and even easier to eat.
Here is the recipe. These DIY Lettuce Wraps are a Fabulous Find.
Step 1, make dipping sauce
F&W says do this third. I like to get it out of the way and let all those flavors have a little fun in the bowl. Combine two tablespoons fresh lime juice, two tablespoons fish sauce, one tablespoon sugar, two thinly sliced Thai chiles and one tablespoon water in a small bowl. Stir until sugar dissolves
Step 2, toasted rice
In a medium skillet, cook one tablespoon long grain rice over moderate heat. Stir until browned then transfer to spice grinder to let cool. Grind it to a powder. I often skip this step and the finished product is still excellent.
Step 3, the filling
Heat one tablespoon of oil in a skillet. Next, add four thinly sliced garlic cloves. I always add a couple more. Cook over moderately low heat until golden, about a minute. Then add one teaspoon sugar and cook for about 20 seconds. Add 1/2 pound ground pork or beef. Cook over moderately high heat breaking up the meat into fine pieces with no pink color remaining. Add one teaspoon of fish sauce and season with salt and pepper.
Step 4, serving
Reheat pork if necessary (sometimes you have to take a break or step away) and stir in one thinly sliced Thai chile, 1/4 thinly sliced red onion and 1/4 each torn basil, mint and cilantro leaves. Sprinkle the mixture with the rice powder then spoon into Boston lettuce leaves. Serve with the sauce and enjoy.
