Chinese Lettuce Wraps

This dish is a superb break from the usual potatoes or rice. Vary what you put inside these wraps with what’s in the cupboard - but don’t forget the “crunch” the water chestnuts and vermicelli provide! It’s exactly that “crunch”that makes these wraps so interesting. If you’ve never worked with vermicelli, the photos and the method for this recipe will walk you through it. 

For another delicious dish based on this versatile noodle, see the Sunomono Salad recipe on this blog. It’s so easy and so delicious that it’s held steady for many months as the second most-popular dish I’ve ever posted. I plan to use the uncooked vermicelli left over from these wraps to make this excellent Japanese salad, again. 

Chinese Lettuce Wraps:

16-to-20 iceberg lettuce leaves, rinsed, blotted dry, well-chilled     

1 tbsp. (15 mL) cooking oil

1 lb. (454 g) lean ground pork

1 medium onion, finely chopped

2 cloves fresh garlic, minced

1 tbsp. (15 mL) dark soy sauce

2 tsp. (10 mL) sesame oil

1 tsp. (5 mL) Chinese five-spice seasoning

2 tbsp. (30 mL) hoisin sauce

1 tbsp. (15 mL) rice wine vinegar

Coarsely ground black pepper, to taste

One 8 oz. (227 mL) can water chestnuts, drained, rinsed, blotted dry, finely chopped

1 bunch green onions, finely chopped

1-½ c. (375 mL) peanut oil (or canola or other oil able to withstand high heat)

Approximately ¼ of a bundle of vermicelli noodles (also called mung bean or glass noodles), slightly separated

Have all ingredients measured and ready before starting to cook. Slice large iceberg lettuce leaves in half, trimming off vein and leaving smaller, inner leaves whole (see Note). Wrap leaves in dampened paper toweling; place in produce crisper. 

Heat 1 tbsp. (15 mL) oil in deep skillet over medium heat. Add ground pork, browning until no pink remains. Remove pork with slotted spoon; set aside. 

Drain excess fat from pan, stir-frying onion and garlic over medium heat in small amount of remaining fat. Return cooked meat to pan.

Stir in soy sauce, sesame oil, Chinese five-spice seasoning, hoisin sauce, and rice wine vinegar, cooking just until onion becomes translucent. Add water chestnuts and green onions, stir-frying just until heated through. Transfer to platter or bowl. Keep warm in oven set to low heat.

Let skillet cool slightly before wiping with paper towel. Heat peanut oil over medium high, until oil is almost at smoking point. 

Drop uncooked vermicelli noodles into hot oil. Noodles will expand and explode within three seconds. Do not allow vermicelli to brown. Immediately remove from skillet with slotted spoon, blotting excess fat with paper towel (When oil in skillet cools, strain and add to lidded jar for future use). 

Lightly combine deep-fried vermicelli with hot meat mixture; serve at once. To serve, arrange lettuce leaves on large serving platter, spooning meat mixture onto lettuce leaves, one at a time. Fold leaves as a “wrap” to enjoy this messy, but delicious, treat. Serves 3 or 4.

Use freshly ground pork.

Here's what a pound of it looks like.

Fry until no pink remains.

Drain meat by placing it in a sieve so excess fat drips off.

Use about a quarter-bundle of dry vermicelli noodles.

Add to heated oil.

Stir them a second or two, ensuring they're soaked in hot oil.

BOOM! Watch them explode!

Remove from heat; blot off fat; add to meat mixture.

Work quickly, so noodles remain crisp.

Chilled lettuce leaves on platter, meat mixture nearby.

Spoon onto leaf, top with more hoisin sauce, and ...

Enjoy!