Name: Lettuce rolls
Prep time: 25 min
Total time: 25 min
Yield: 10
Cuisine: Thai
Ingredients: 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; 1 small red Thai chilli; 2 tbsp palm sugar or light brown sugar; 2 tbsp fish sauce; 2 tbsp lime juice

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Lettuce rolls

Lettuce rolls

John Torode

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Serves 8 - 10

Easy

Prep: 20 mins - 25 mins

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

Healthy

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A star rating of 1 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal86
fat3g
saturates1g
carbs13g
sugars4g
fibre4g
protein4g
salt0.77g

low

Method

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

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