Healthy Vietnamese Lettuce Wraps with Peanut Sauce
These Vietnamese lettuce wraps are an easy Vietnamese lettuce wraps recipe featuring bold flavors, fresh veggies, shrimp, and the best lettuce wraps with peanut sauce for a quick, nourishing meal.
Ingredients
- 300g / 10 oz cooked medium shrimp (peeled)
- 75g / 2.5 oz dried vermicelli noodles
- 12-16 lettuce leaves (baby romaine, iceberg, butter)
- 1 batch quick-pickled carrots and daikon
- 2 cucumbers, julienned
- 2 cups bean sprouts
- 2 cups mint leaves
- 2 cups cilantro sprigs
- 1/4 cup roasted peanuts, finely chopped
- 2 tbsp natural peanut butter
- 2 tbsp hoisin sauce
- 1-2 tbsp lime juice (or rice vinegar)
- 1/3 cup low-fat coconut milk
- 1 garlic clove, finely grated
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tsp chili paste (optional)
- 2 medium carrots, peeled and cut into thin batons
- 1/2 large daikon, peeled and cut the same
- 1 1/2 cups boiling water
- 4 tsp kosher salt
- 1/2 cup sugar
- 3/4 cup rice vinegar
Instructions
- Pickle the Vegetables: Combine boiling water, salt, and sugar in a bowl and stir until dissolved. Add vinegar and submerge carrots and daikon. Let sit for 2 hours, then drain.
- Prepare the Peanut Sauce: Whisk all sauce ingredients in a bowl. Taste and adjust lime juice for a tangier flavor. Set aside.
- Cook the Noodles: Soak vermicelli in boiling water as per package directions. Rinse under cold water, then drain thoroughly.
- Prep the Shrimp: Slice shrimp horizontally and remove veins if needed.
- Assemble: Arrange lettuce, shrimp, noodles, veggies, herbs, and toppings on a platter. Let everyone create their perfect wrap.