Lettuce Wrap Recipe with Asian Style Roasted Vegetables
Description:
Lettuce Wraps with Asian Style Roasted Vegetables are an exciting and flavorful dish that’s perfect for a fun and interactive gathering with friends and family. This recipe combines the crunch of fresh lettuce with the warmth and spice of roasted vegetables, making each bite a delightful contrast. I love preparing this dish by serving the filling in a bowl, with the lettuce leaves neatly torn into individual pieces. Let your guests enjoy assembling their own wraps for a personalized experience. The spicy combination of crisp lettuce and the savory, roasted vegetable filling has always been a crowd favorite among my friends!
Cuisine: Asian
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Iceberg lettuce (or cabbage leaves) | 1 head (for wrapping) |
| Red Bell Pepper (Capsicum) | 2, finely chopped |
| Green Zucchini | 1, finely chopped |
| Sweet Corn | 1/2 cup, steamed |
| Tofu | 200 grams, chopped (optional) |
| Spring Onion (Bulb & Greens) | 4, chopped |
| Ginger | 1-inch piece, grated |
| Black Pepper Powder | 1/2 teaspoon |
| Soy Sauce | 2 tablespoons |
| Red Chilli Sauce | 1 teaspoon |
| Tomato Ketchup | 1 teaspoon |
| Sesame (Gingelly) Oil | 1 tablespoon, for stir frying |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 4-6
Instructions
-
Prepare the Ingredients:
Begin by getting all your ingredients ready. Chop the red bell pepper, zucchini, tofu (if using), and spring onions. Grate the ginger and steam the sweet corn. -
Roast the Vegetables:
Heat the sesame oil in a wok over medium-high heat. Once hot, add the grated ginger and chopped spring onions to the wok. Sauté for a minute, releasing the fragrant aroma. Next, add the chopped red bell pepper, zucchini, and steamed sweet corn to the wok. Stir-fry for about 5-7 minutes, until the vegetables have softened and become nicely roasted, shrinking in size. -
Add the Sauces and Spices:
Once the vegetables are roasted, add the soy sauce, red chili sauce, tomato ketchup, and black pepper powder to the wok. Stir everything together and cook on high heat for another 2-3 minutes, ensuring the vegetables are well coated with the sauce and spices. Taste and adjust the salt if necessary. -
Assemble the Wraps:
Turn off the heat and set aside the roasted vegetable filling. Now, separate the leaves of the iceberg lettuce or cabbage, keeping them whole but torn into individual pieces. Place the lettuce leaves on a serving platter. -
Serve:
Transfer the roasted vegetable filling to a separate bowl. Allow everyone to assemble their own wraps by spooning a portion of the warm vegetable filling into a lettuce leaf and folding it around the filling. This interactive element makes the dish even more enjoyable. -
Pairing Suggestions:
Serve these Lettuce Wraps with a refreshing Guava and Papaya Mimosa Drink and a plate of Spicy Vegetable Noodles for a delicious, balanced meal.
Tips for Success:
- Tofu Option: If you’re using tofu, make sure to press it well before chopping to remove excess moisture. This helps the tofu crisp up better during stir-frying.
- Lettuce Variations: If iceberg lettuce isn’t available, you can also use cabbage leaves or Romaine lettuce, which both work well for wraps.
- Customize the Filling: Feel free to adjust the level of spiciness by adding more or less red chili sauce based on your preference.
These Lettuce Wraps are light yet flavorful, making them perfect for a gathering or a healthy snack. The mix of textures—from the crunchy lettuce to the tender roasted vegetables—adds a wonderful complexity that everyone will love. Enjoy making these Asian-inspired wraps for your next party or meal!
