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Lettuce rolls

Lettuce rolls

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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 8 - 10

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

  • Healthy
Nutrition: per serving
low insalt0.77g


  • 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 beansprout
  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


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