Lettuce rolls

Lettuce rolls

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Cooking time

Prep: 20 mins - 25 mins

Skill level

Easy

Servings

Serves 8 - 10

Crunchy, simple Chinese rolls which don't even need cooking

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
86
protein
4g
carbs
13g
fat
3g
saturates
1g
fibre
4g
sugar
4g
salt
0.77g

Ingredients

  • 4 Cos lettuces
  • 1 small unripe mango, peeled
  • 1 carrot, peeled
  • ½ grapefruit, segmented and cut into pieces
  • small bunch radishes, sliced
  • 3 spring onions, sliced into long strips
  • handful coriander leaves
  • handful kaffir lime leaves (optional)
  • 50g beansprouts
  • heaped tbsp roasted peanuts, chopped

For the dressing

  • 1 small red Thai chilli
  • 2 tbsp palm sugar, or light brown sugar
  • 2 tbsp fish sauce
  • 2 tbsp lime juice

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Method

  1. For the dressing, pound the chilli and sugar to a paste using a pestle and mortar. Add the fish sauce and lime juice, continue to pound until well mixed.
  2. Run the lettuce under cold water. Remove and discard the two outer leaves. Peel the other leaves away one at a time until you get to the smaller ones - set these aside. Put the outer leaves in a big food bag in the fridge for another time.
  3. Shred the mango and the carrot into sticks using a food processor, or a sharp knife. Mix the mango, carrot, grapefruit, radishes and spring onions together with the herbs, beansprouts and peanuts. Mix in the dressing and leave to sit for 2 mins. Serve in a bowl next to the pile of reserved lettuce leaves. Spoon the salad into the lettuce leaves and eat with your hands.

Recipe from Good Food magazine, December 2005

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