Thai Peanut and Veggie Lettuce Rolls

 
2 cups cabbage, shredded
2 cups spicy sprouts, broccoli sprouts, or other sprouts of choice
2 cups sprouted lentils or other sprouted beans of choice
1 1/2 cups carrot, shredded
1 cup red cabbage, shredded
1 cup cucumber, diced
1 cup celery, diced
3/4 cup red pepper, diced
3/4 cup peanuts, chopped
1/2 cup green onion, thinly sliced
1/3 cup freshly chopped parsley
1 recipe Spicy Thai Peanut Dressing
12-16 large loose leaf lettuce leaves, washed well, and patted dry
 

In a large bowl, place all of the vegetables, and toss well to combine. Drizzle to taste with some of the Spicy Thai Peanut Dressing and toss gently to thoroughly coat the vegetables with the dressing. To assemble the lettuce rolls: place a lettuce leaf flat on a cutting board or large plate, depending on the size of the leaf, place 1/3-1/2 cup of the vegetable mixture in the center of the leaf near the stem end. Fold the stem end over the filling and roll slightly, folding both sides of the lettuce leaf toward the center, and continue to roll to enclose the filling completely. Secure the rolls with a toothpick, if desired, and place the rolls seam side down on a large platter for service. Serve one or two rolls per person.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett