Lemongrass Pork and Shrimp Lettuce Cups
with cashew butter dipping sauce
Ingredients
- 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)
Nutrition Facts
Prep
- 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.
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Make
- 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!
Nutrition Facts
Reviews
Ratings
31 reviews
My 3-year old said "They were very nummy." He told me to give them five stars. (We thought they were great too.)
0 HelpfulLight, 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 HelpfulDelish! 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 HelpfulThis 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