These little rolls are great for lunch or appetizers and are perfect for easy entertaining. Guests love “rolling their own,” prep is a snap and you can have everything ready and waiting in the fridge long before the party starts.
2 tbsp oil
2 tsp minced galangal (or ginger)
1 tsp minced garlic
1/2 lb. ground chicken (or turkey)
1/2 cup chopped water chestnuts
1 tbsp chopped cilantro
1 tbsp chopped green onions
1 tbsp minced lemongrass (the bottom 2/3 inch of stalk only)
1 tbsp Thai Kitchen Premium Fish Sauce
1 tsp chili flakes
Salt & pepper to taste
8 large washed butter lettuce leaves
Heat peanut oil in sauté pan. Add galangal (or ginger) and garlic and sauté for I minute. Add ground chicken and stir to make sure chicken breaks up. Sauté for 4 minutes. Add water chestnuts and sauté 2 more minutes. Add cilantro, green onions. lemongrass, fish sauce, chili flakes, salt and pepper.
Place in bowl. Cool slightly or refrigerate until thoroughly chilled. Present with cold crisp lettuce leaves, allowing guests to form their own little rolls. Serve w/ Thai dipping sauce.
Makes 8 lettuce wraps
Thai Dipping Sauce:
1/4 simple syrup (1 cup sugar boiled w/ 1 cup water. Allow to cool)
1/4 cup lime juice
1 tsp tamarind paste (optional) or rice vinegar
2 tsp Thai Kitchen Premium Fish Sauce
1 red Serrano chili – seeded, sliced in half rings
1 tsp cilantro leaves
Combine and blend all ingredients together.
Recipe from Thai Kitchen’s website