Crispy Vegetable Lettuce Wraps

  • Yield: 8 pieces


1/2cup soy sauce
1/2cup mirin
2tablespoons rice wine vinegar
3/4pound head cabbage
1tablespoon toasted sesame oil
1tablespoon vegetable oil
1pint shiitake mushrooms, stems removed and thinly sliced
2cups leftover shredded cooked chicken or pork or roughly chopped
2cups mung bean or alfalfa sprouts
1/4cup sesame seeds
1teaspoon coarse salt
-- Freshly ground black pepper
2heads iceberg or romaine lettuce
1bunch green onions, thinly sliced


  1. Combine soy, mirin and rice vinegar in a small bowl and let stand at least 10 minutes to allow flavors to come together.
  2. Shred cabbage using the slcing bade of a box grater.
  3. Heat sesame and vegetable oils in a wok or large sauté pan over medium-high heat until just beginning to smoke. Add mushrooms and cook 2 minutes. You may also add leftover chicken, pork or shrimp at this point (optional). Add cabbage and cook 2 minutes. Add sprouts, sesame seeds and half the soy mixture and toss to coat. Add salt and pepper. Transfer to a bowl or platter.
  4. To serve, spoon vegetable mixture into a lettuce leaf, garnish with green onions and roll like a burrito. Use remaining soy mixture as dip as needed. Serves 4 as entree or 8 as appetizer.