Lettuce rolls

Lettuce rolls

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(0 ratings)

Prep: 20 mins - 25 mins

Easy

Serves 8 - 10
Crunchy, simple Chinese rolls which don't even need cooking

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal86
  • fat3g
  • saturates1g
  • carbs13g
  • sugars4g
  • fibre4g
  • protein4g
  • salt0.77g
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Ingredients

  • 4 Cos lettuce
    Lettuce

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 1 small unripe mango, peeled
  • 1 carrot, peeled
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ grapefruit, segmented and cut into pieces
    Grapefruit

    Grapefruit

    grape-froot

    Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…

  • small bunch radishes, sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 3 spring onion, sliced into long strips
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful coriander leaves
  • handful kaffir lime leaves (optional)
  • 50g beansprout
  • heaped tbsp roasted peanuts, chopped

For the dressing

  • 1 small red Thai chilli
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tbsp palm sugar, or light brown sugar
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tbsp lime juice
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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.

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