These crunchy wraps can be a great appetizer or side dish to accompany an Asian-themed meal.
1/3 cup sesame oil
1 can (227 g) water chestnuts, cubed
1 can (227 g) bamboo shoots, cubed
1/4 cup chopped cilantro
4 shakes five-spice powder, or to taste
Juice of 1/2 lime
3-4 pieces (85 g each) baked Thai tofu, or any variety of baked tofu, cubed
1/4 cup soy sauce
1-2 tsp. sugar
1-2 tsp. black bean sauce
2 green onions, chopped
About 12 leaves iceberg or romaine lettuce for wrapping
Sauce (commercially prepared or as per recipe below)
- In a large skillet, sauté all ingredients (except for lettuce leaves and sauce) for 8 to10 minutes.
- To serve, spoon about 1/3 cup of the mixture onto each lettuce leaf, top with sauce, and roll up.
Lettuce Wrap Sauce
1/2 cup soy sauce
1/2 cup rice wine vinegar
Red pepper flakes, to taste
Ginger, to taste
Chopped cilantro, to taste
Pinch of sugar
- Mix all the ingredients together. This tastes best when made a couple of hours ahead of serving.
Makes 8 to 12 servings
Posted by Jason Baker