Lettuce wrap summer rolls are the perfect combination of my two favorite summer recipes! They’re everything you love about your favorite restaurant’s lettuce wraps – fresh and flavorful – with all the convenience of a handheld spring roll!
Every single time I make these lettuce wrap summer rolls for a get-together or party, I always make a double batch because I’m certain they’ll be one of the first appetizers to go.
Whether you’re vegan, vegetarian or a staunch meat-eater, I can guarantee these lettuce wrap summer will be one of your new favorite summertime recipes!
1. Lettuce Wrap Summer Rolls
Ingredients
Seasoning Mix
- ¼ cup low-sodium soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons chili garlic sauce, or Sambal Oelek
- 2 teaspoons coconut sugar
- 2 teaspoons dark soy sauce, optional
- 2 teaspoons toasted sesame oil
- 1 teaspoon Chinese 5 spice
Filling
- 2 tablespoons avocado oil
- 12 oz cremini mushrooms, chopped
- 8 oz extra firm tofu, drained, pat dry, and crumbled
- 1 cup onion, diced
- 1 cup water chestnuts, drained and diced
- ¾ cup carrot, grated
- 8 cloves garlic, minced
- 2 tablespoons minced ginger
- 1 cup green onion, chopped, plus more for garnish
Spring Rolls
- 15 rice paper sheets
- 1 head of butter leaf lettuce
- Fresh chopped cilantro
- Crispy wonton strips
- Spicy soy sauce, for serving
- Toasted sesame seeds, for garnish
Instructions
Place the seasoning mix ingredients in a small bowl, whisk to combine, and set aside.
Heat the oil in a large nonstick sauté pan over medium-high heat. Once the oil is hot, add the mushrooms and tofu, and cook, stirring often, until most of the liquid has cooked out of the mushrooms and the tofu starts to crisp around the edges, 10 to 12 minutes. Reduce the heat to medium. Add the white onion, water chestnuts, carrot, garlic, and ginger, mixing to combine. Season the mixture with the seasoning mix and continue to cook until the white onion is slightly translucent, and the garlic is fragrant, 4 to 5 minutes. Add the green onion, give it another mix to combine, and remove from the heat. Let the filling cool at room temperature about 10 minutes before assembling summer rolls.
To assemble summer rolls, fill a large bowl with cool water. Submerge your rice paper into the bowl, rotating if you need to, until it’s just softened and pliable, about 12-15 seconds. Place the rice paper roll on a lightly dampened, clean work surface.
Place a lettuce leaf towards the bottom middle of the rice paper, followed by a couple tablespoons of the filling, cilantro and some wonton strips.
Gently fold over once, tuck in both sides, then continue to gently roll up tightly until the seam is sealed – it’s sticky so it will seal itself. Repeat until you have about 15 rolls.
Cut in half, and serve immediately with toasted seeds, green onion, and spicy soy sauce! Enjoy!
Hearty, fresh lettuce wrap summer rolls are such a staple in our household during these warmer months, and I’m hoping they earn a spot in your summertime recipe rotation as well!
