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Vegan Lettuce Wraps

Easy, light and wholesomely delicious vegan lettuce wraps! A fun way to celebrate Lunar New Year with a nutritious feast in the palm of your hand!
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 3
Course: Appetizer
Ingredients Method

Ingredients
  

For the Wraps:
  • Butterhead lettuce washed, drained and leaves separated.
  • 1 tablespoon oil
  • 2 thinly sliced ginger
  • 5 oz fried tofu diced
  • 3 fresh shiitake diced
  • 4 oz jicama diced
  • ½ red pepper red capsicum diced
  • ¼ teaspoon salt
  • Pepper to taste
  • Toasted sesame seeds
  • Cilantro shredded for garnishing
  • For the Dipping Sauce:
  • ⅓ cup vegetarian hoisin sauce
  • ½-1 teaspoon sambal oelek chili paste
  • 1-2 teaspoons water
For the Seasoning Sauce:
  • 1 tablespoon vegetarian mushroom oyster sauce or ABC sweet soy sauce
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • ½ teaspoon mushroom seasoning
  • ¼ teaspoon sesame oil
  • ½ teaspoon sambal oelek chili paste optional
  • 1 tablespoons water

Method
 

  1. Mix dipping sauce ingredients together in a small bowl and set aside.
  2. Mix seasoning sauce ingredients together in a bowl and set aside.
  3. Wash, dry and separate the leaves of 1 butterhead lettuce. Set aside.
  4. Heat skillet at medium heat, add oil and ginger. Stir fry for half a minute.
  5. Add tofu, shitake mushrooms, jicama and ¼ teaspoon salt and stir fry for about 5 minutes or until golden brown.
  6. Add red peppers and seasoning sauce mix. Stir fry another minute, then transfer into serving bowl.
  7. Assemble wraps by spooning 1-2 tablespoons of filling onto the lettuce leaves, top with a teaspoon of dipping sauce, and garnish with cilantro and some fried vermicelli (optional). This will make about 8 wraps depending on the size of the lettuce leaves.
  8. The fried noodles for garnishing are optional. You can prepare them in advance by deep frying some bean thread noodles (cellophane noodles).