Recipes
non-veg
Lettuce Spring Rolls
By FITTR
⏳ Prep Time: 15 minute
30 Jun 2022
2022-06-30T00:00:00.000Z
15.62
Nutritional Overview
Calories
1562 kcal
Protein
115 gm
Carbs
181 gm
Fats
42 gm
Ingredients
Rice noodles: 180 gm
Fresh ginger, grated: 10 gm
Soy sauce: 30 gm
Japanese rice-wine vinegar: 30 gm
Honey: 30 gm
Carrot, shredded: 90 gm
Scallions, thinly sliced: 60 gm
Corn starch: 10 gm
Salt: 2 gm
Vegetable oil: 30 gm
Chicken breast, shredded: 240 gm
Chinese chilli oil: 30 gm
Garlic cloves: 2 pieces
Napa cabbage, julienned: 100 gm
Bean sprouts: 100 gm
Large lettuce leaves: 12 pieces
Peanuts, chopped, unsalted, dry-roasted: 10 gm
Method
Step 1
Boil litres of water.
Step 2
Place the noodles in a large bowl, pour the water over them and set them aside for minutes.
Step 3
Drain the noodles and cool them under cold water.
Step 4
Return gms of noodles to the bowl (set rest aside), and add gm ginger, gm soy sauce, gm vinegar, gm honey, gm carrot, and gm scallions; toss them to combine and set aside.
Step 5
Coarsely chop the remaining noodles; set aside.
Step 6
In a small bowl mix the cornstarch, salt, remaining soy sauce, honey vinegar, and tablespoons of water; set aside.
Step 7
Heat the vegetable oil in a wok or large skillet over medium-high heat.
Step 8
Stir fry the chicken breast and remaining scallions until the chicken breasts are well cooked; transfer to a large bowl.
Step 9
Add the chilli oil to the wok and stir fry the garlic and remaining ginger for minute.
Step 10
Add the cabbage, bean sprouts and remaining carrot and stir fry for minute.
Step 11
Add the cornstarch mixture and cook another minute, then add vegetable mixture to the bowl with chicken breasts.
Step 12
Now stir in the reserved chopped noodles.
Step 13
Spoon equal amounts of the chicken mixture onto each of the lettuce leaves and roll the sleeves up; divide into plates.
Step 14
Sprinkle the noodles with chopped peanuts and serve.
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