Veggie Thai Wraps with Peanut Soy Sauce
A light and refreshing way to enjoy those garden veggies as an appetizer, side dish, or even a meal! Great with shrimp or tofu!
The perfect framework. As part of this week’s market challenge where I try to be creative with seasonal produce, I chose Bibb lettuce. This was actually a bit harder than my usual challenge ingredients because I use lettuce so often that coming up with something outside the norm in itself was the challenge! With a lot of my fridge ingredients, I often love making a hand held spring roll as my lazy lunch at home-a great way to hold everything together, and when wrapped up with the right sauce, the ingredients all seem to work together, almost as if they were planned. In this case, I traded in my spring roll wrapper for these Bibb leaves, using the same concept. Because the insides were more exposed than a wrapper would be, I kept the ingredients to longer matchsticks, and the sauce mostly on the side. What a great treat for a light lunch or easy appetizer!
The glue that holds it all together. One of the reasons this is my ‘lazy’ lunch is, no matter what I seem to pull together from my fridge, when dipped in this sauce it always tastes like it was made to be! A great trick to keep in your back pocket, whether you have fresh radishes, green beans, peppers, or even slivered asparagus. The combination of peanut and soy work really well together to bring those Thai flavors, and cilantro and ginger add the pop that makes it a complete dish! Especially for those busy summer days, you may want to make a larger batch of this to keep around with all of those fresh veggies for some easy snacking!
Hosting a crowd and looking for other great appetizers? Check out some of these:
Ramp and Cranberry Agrodolce over Whipped Ricotta Cheese
Italian Sausage and Spinach Stuffed Mushrooms
Heirloom Tomatoes with Roasted Garlic and Herbed Whipped Ricotta
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Veggie Thai Wraps with Peanut Soy Sauce
Equipment
- Mixing bowl
- Kitchen knife
Ingredients
- 1 clove Garlic
- 1 tsp Chopped Ginger
- 1 tsp Chili Garlic Sauce
- 1 1/2 tbsp Soy/Liquid Aminos
- 1/4 squeezed Lemon
- 1 tbsp Peanut Butter
- 1 1/2 tbsp Rice Vinegar
- 1 tsp Sweetener I use monk fruit
- Hot Water (about 1 1/2 tbsp-as needed)
- 6 leaves Bibb Lettuce
- 1 cup Shredded Cabbage
- 1 medium Carrot
- 1/2 medium Cucumber
- 1/2 large Avocado
- 1/4 cup Hemp Seeds
- 3 sprigs Cilantro
- 1 stalk Green Onion
Instructions
- In mixing bowl, combine garlic, ginger, soy/amino, peanut butter, vinegar, lemon, sweetener and chili sauce. Add a splash of hot water (heat helps the peanut butter blend), and stir to combine. Add a bit more water if needed for a smooth sauce.
- On plate, lay Bibb lettuce. I use two per wrap to help hold together.
- Top each lettuce wrap with shredded cabbage, matchstick cut carrots and cucumber, and slices of avocado.
- Add a few drizzles of the sauce (save more for dipping), to create a 'sticky' surface for toppings. Sprinkle with hemp seeds and fresh cilantro sprigs.
- Serve with a dish of the dipping sauce. Enjoy!Great as a side or appetizer, or throw in cooked shrimp or tofu for a full meal!
Tour of the Markets-Cuyahoga Valley Farmers Market, Howe Meadow, Peninsula, OH - Goddess of Garlic
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