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Thai Peanut And Veggie Lettuce Rolls

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B1, B2, B3, B9, H, C, E, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Shredded cabbage

  2. 2 cups 474ml Spicy sprouts

  3. (broccoli sprouts or other sprouts of

  4. Choice)

  5. 2 cups 474ml Sprouted lentils

  6. (or other sprouted beans of choice)

  7. 1 1/2 cups 165g / 5.8oz Shredded carrot

  8. 1 cup 237ml Shredded red cabbage

  9. 1 cup 146g / 5.1oz Diced cucumber

  10. 1 cup 110g / 3.9oz Diced celery

  11. 3/4 cup 109g / 3.8oz Diced red pepper

  12. 3/4 cup 109g / 3.8oz Peanuts - chopped

  13. 1/2 cup 31g / 1.1oz Thinly-sliced green onion

  14. 1/3 cup 48g / 1.7oz Freshly-chopped parsley

  15. Spicy Thai Peanut Dressing - (see recipe)

  16. 12 Loose leaf lettuce leaves - (to 16) - washed well, (large)

  17. And patted dry

Instructions Jump to Ingredients ↑

  1. In a large bowl, place all of the vegetables, and toss well to combine. Drizzle to taste with some of the Spicy Thai Peanut Dressing and toss gently to thoroughly coat the vegetables with the dressing.

  2. To assemble the lettuce rolls: Place a lettuce leaf flat on a cutting board or large plate, depending on the size of the leaf, place 1/3 to 1/2 cup of the vegetable mixture in the center of the leaf near the stem end. Fold the stem end over the filling and roll slightly, folding both sides of the lettuce leaf toward the center, and continue to roll to enclose the filling completely.

  3. Secure the rolls with a toothpick, if desired, and place the rolls seam-side down on a large platter for service. Serve one or two rolls per person.

  4. This recipe yields 6 to 8 servings.

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