Lettuce Wraps, Asian

By fireandfrost

Ingredients

• Wraps:
• 3 1/2 ounces cellophone noodles
• 1 pound cooked chicken
• 1/2 pound surimi (imitation crab)
• 1 cucumber
• 2 carrots
• 1 ripe avacado
• 6 green onions
• 3/4 cup fresh mint sprigs
• 3/4 cup fresh basil sprigs
• 2/3 cup roasted salted peanuts
• 1/2 cup bean sprouts, rinsed
• 1 head iceberg or 2 heads butter (bibb) lettuce
• Sauce:
• 1/4 cup sugar
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• optional: chile-garlic sauce, sesame oil, pickled ginger

Details

Servings 6

Preparation

Step 1

Soak cellophane noodles in hot water for 10 minutes. Tear cooked chicken into strips. Slice surimi thinly.

Rinse and peel cucumber, trim ends, and halve lengthwise. Scrape out seeds with a spoon and slice rest crosswise thinly. Peel carrots; first cut lengthwise into thin slices and then into 1-inch sections. Halve avocado, remove pit, and cut flesh into thin wedges. Remove roots and any wilted parts from green onions, rinse, and cut into 1-inch sections and then into fine lenghtwise strips.

Rinse herbs, shake dry, and discard any tough stems. Chop nuts. Discard lettuce core and rinse leaves; pat dry.

Sauce: Mix sugar, soy sauce, and vinegar; heat only to melt sugar. Place all ingredients on the table.

For the meal, each person lays one lettuce leaf on a plate, fills it with ingredients as desired, rolls it up, and dips in the sauce.