The Cantonese name for lettuce, saang choy, sounds like the phrase for rising fortune, so its common to wrap food in lettuce for good luck.
The ingredient of Spring rolls in lettuce cups
- 3 dried shiitake mushrooms (see note)
- 3 cups finely shredded wombok (Chinese cabbage)
- 2 medium carrots, peeled, grated
- 227g can water chestnuts, drained, rinsed, finely chopped
- 1 tablespoon cornflour
- 2 teaspoons sesame oil
- 1cm piece fresh ginger, finely grated
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 250g packet frozen spring roll wrappers, thawed
- 1/4 cup roasted unsalted cashews, chopped
The instruction how to make Spring rolls in lettuce cups
- Place mushrooms in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until soft. Drain. Finely dice.
- Combine mushroom, cabbage, carrot, water chestnuts, cornflour, sesame oil, ginger, oyster sauce and soy sauce in a large bowl.
- Place 1 spring roll wrapper on a flat surface with 1 corner facing you. Cover remaining wrappers with a dry tea towel to prevent them from drying out. Place 1/4 cup mushroom mixture across corner. Sprinkle with cashews. Fold corner over filling. Roll up firmly to enclose, folding in edges. Brush final corner with cold water to seal. Place on a tray. Repeat with remaining wrappers, mushroom mixture, cashews and water.
- Pour oil into a wok or large saucepan. Heat over medium-high heat. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Using a slotted spoon, remove from wok. Drain on paper towel. Serve spring rolls in lettuce cups with plum sauce.
Nutritions of Spring rolls in lettuce cupscalories: 161.803 calories
calories: 11.6 grams fat
calories: 1.5 grams saturated fat
calories: 12.3 grams carbohydrates
calories: 1.8 grams protein
calories: 5 milligrams cholesterol
calories: 236 milligrams sodium