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Thai Salad Lettuce Wraps

Scott Phillips

Yield: Makes 12 wraps

Servings: 4 to 6

Reminiscent of a shrimp summer roll, this wrap is refreshing and cool with a kick of heat from Sriracha. Serve  with other Thai -inspired sauces, like our Peanut Dipping Sauce, Sweet-and-Sour Dipping Sauce, and Spicy Tamarind Dipping Sauce.


  • 3 oz. thin rice noodles (vermicelli)
  • 1 Tbs. fish sauce
  • 2 tsp. fresh lime juice
  • 1/2 tsp. Asian sesame oil
  • 1 lb. medium large (36 to 40 per lb.) shrimp, peeled and deveined
  • 1 Tbs. unseasoned rice vinegar
  • 2 medium heads Boston or Bibb lettuce, 12 leaves separated, washed, and dried
  • 1/4 seedless cucumber, cut into 1/8-inch by 1/8-inch by 2-inch matchsticks
  • 2 medium carrots, cut into 1/8-inch by 1/8-inch by 2-inch matchsticks
  • 1/2 cup salted peanuts, chopped
  • 1/4 cup torn fresh basil leaves, preferably Thai
  • Sriracha, for serving

Nutritional Information

  • Nutritional Sample Size 2 wraps
  • Calories (kcal) : 200
  • Fat Calories (kcal): 70
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 110
  • Sodium (mg): 500
  • Carbohydrates (g): 17
  • Fiber (g): 2
  • Protein (g): 17


  • Bring a 3- to 4-quart saucepan of water to a boil over high heat. Meanwhile, soak the noodles in a bowl of cold water until pliable, about 7 minutes. Drain and boil, stirring once or twice, until tender, about 15 seconds. Transfer with tongs to a colander and immediately rinse under cold running water until cool. Drain and transfer to a bowl. Toss with the fish sauce, lime juice, and sesame oil and set aside.
  • Add the shrimp and vinegar to the boiling water and cook the shrimp just until pink and opaque, about 2 minutes. Drain in a colander and rinse under cold running water until cool.
  • Divide the rice noodles among the lettuce leaves. Top with the cucumber, carrots, shrimp, and peanuts. Sprinkle with the basil and serve with the Sriracha.


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