Lemongrass Pork and Shrimp Lettuce Cups
with cashew butter dipping sauce
- Cashew butter - 1/3 cup (sub almond or other nut butter)
- Honey - 2 tsp
- Bragg's / coconut aminos - 2 Tbsp
- Sriracha (opt) - 1 tsp (sub hot sauce)
- Water - 3 Tbsp
- Lemongrass - 2 stalks, finely diced
- Carrots - 2, matchsticks (look for pre-shredded)
- Cucumbers - 8 oz, matchsticks
- Lettuce, romaine - 12 leaves (sub iceberg or butterhead)
- Mint, fresh - 8 leaves, chiffonade
- Shrimp, pre-cooked cocktail - 12 oz
- Oil, cooking - 1 Tbsp
- Pork, ground - 1 lb
- Sriracha (opt) - for serving (sub hot sauce)
- Make dipping sauce - Whisk together cashew butter, honey, aminos, and Sriracha. Add water a bit at a time until sauce reaches a smooth, pourable consistency. (Can be done up to 3 days ahead)
- Lemongrass / Carrots / Cucumbers - Prep as directed and store separately. (Can be done up to 3 days ahead)
- Lettuce / Mint - Prep as directed.
- Shrimp - Finely dice shrimp.
- Heat a wok with oil over medium-high heat. Add pork and some salt and saute until nearly cooked through, 4 to 5 minutes. Drain off any liquid / grease.
- To pork add lemongrass and continue cooking until pork is finished cooking. Remove from heat and stir in shrimp and mint. Season with some more salt if needed.
- Set out ingredients for filling lettuce cups - lettuce leaves, pork / shrimp filling, carrots, cucumbers, and Sriracha.
- Let everyone assemble their lettuce cups at the table. Dip the lettuce cups in sauce and enjoy!
Light, fresh and exactly what I expect from a summer roll. This was the first time I ever made them and, after watching the video, I had no issues. I wasn’t sure about the sauce when I tasted it on its own (and had to add a bit more water), but it pairs perfectly with the rolls. I look forward to making these again!0 Helpful
Delish! In my opinion the sauce needed some rice vinegar and I would sub cilantro for mint as I am just not into mint. Would definitely make again though!0 Helpful
Tasty but couldn't keep the rolls together0 Helpful
This was fun, like others have said. I used frozen cooked shrimp that I cooked really briefly, and that worked fine. I wasn't convinced that the rice paper was actually food (it seemed so much like plastic at first!), and I oversoaked the first one. But it only took one or two to get the hang of it, and it looked impressive!0 Helpful
this was really fun to make.0 Helpful
These were really good but a pain to make. I was worried they wouldn't be enough food (we're used to spring rolls being an appetizer when we eat out), but that concern was unfounded. There was plenty.0 Helpful