Ingredients:
For the Filling:
1 head Butter lettuce leaves
3/4 cup Carrot, julienned
1 cup Fresh cilantro leaves
12 oz Cremini mushrooms, thinly sliced
8 cloves Garlic, minced
2 tbsp Ginger, minced
1 cup Green onion, thinly sliced
1 cup Onion, thinly sliced
1 cup Water chestnuts, diced
8 oz Extra firm tofu, drained and pat dry, diced
2 tbsp Avocado oil
1 tsp Chinese five spice
2 tsp Coconut sugar
2 tsp Toasted sesame seeds
For the Sauce:
2 tbsp Chili garlic sauce
3 tbsp Hoisin sauce
1/4 cup Low-sodium soy sauce
2 tsp Dark soy sauce
1 tsp Spicy soy sauce
2 tsp Toasted sesame oil
For Assembly:
15 Rice paper sheets
Crispy wonton strips (optional, for garnish)
Instructions:
Heat avocado oil in a large skillet over medium heat. Add minced garlic and ginger, and cook until fragrant, about 1 minute.
Add sliced mushrooms, diced tofu, julienned carrots, sliced green onions, and sliced onions to the skillet. Cook until vegetables are tender, about 5-7 minutes.
Stir in water chestnuts, Chinese five spice, coconut sugar, and toasted sesame seeds. Cook for an additional 2-3 minutes. Remove from heat and set aside.
In a small bowl, whisk together chili garlic sauce, hoisin sauce, low-sodium soy sauce, dark soy sauce, spicy soy sauce, and toasted sesame oil to make the sauce. Set aside.
Fill a shallow dish with warm water. Dip one rice paper sheet into the water for a few seconds until it softens. Place the softened rice paper sheet on a clean, damp kitchen towel.
Place a lettuce leaf on the bottom third of the rice paper sheet. Top with a spoonful of the vegetable and tofu mixture and a few cilantro leaves.
Fold the bottom edge of the rice paper sheet over the filling, then fold in the sides, and roll tightly to enclose the filling, similar to rolling a burrito. Repeat with remaining ingredients.
Serve the lettuce wrap summer rolls with the prepared dipping sauce and garnish with crispy wonton strips if desired.
Enjoy your delicious and refreshing lettuce wrap summer rolls!