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Lemongrass Pork and Shrimp Lettuce Cups
with cashew butter dipping sauce

Active: 40 min Total: 40 min
The unique filling for these lettuce cups combines pork and shrimp in a flavorful lemongrass sauce that is inspired by Southeast Asian cooking. The flavors in the lettuce cups are great on their own, but a creamy cashew butter dipping sauce really puts them over the top.
Tags

Ingredients

Metric
Servings:
4
Creamy Cashew 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 Pork and Shrimp Lettuce Cups:
  • 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)

Nutrition Facts

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Prep

  1. 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)
  2. Lemongrass / Carrots / Cucumbers - Prep as directed and store separately. (Can be done up to 3 days ahead)
  3. Lettuce / Mint - Prep as directed.
  4. Shrimp - Finely dice shrimp.

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Make

  1. 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.
  2. 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.
  3. Set out ingredients for filling lettuce cups - lettuce leaves, pork / shrimp filling, carrots, cucumbers, and Sriracha.
  4. Let everyone assemble their lettuce cups at the table. Dip the lettuce cups in sauce and enjoy!

Nutrition Facts

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Reviews

Ratings

Original (34)
Gluten-free (2)
Paleo (6)
Vegetarian (11)

30 reviews

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!

By: Katrina
Posted: Apr 30, 2019
Diet: Original
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!

By: Kara
Posted: Jan 06, 2019
Diet: Original
0 Helpful

Tasty but couldn't keep the rolls together

By: Sundi
Posted: Nov 18, 2018
Diet: Original
0 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!

By: Jenna
Posted: Oct 18, 2018
Diet: Original
0 Helpful

this was really fun to make.

By: Whitney
Posted: Oct 06, 2018
Diet: Vegetarian
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.

By: Jenn
Posted: Sep 30, 2018
Diet: Original
0 Helpful