Vegetarian Thai Lettuce Wraps

Ingredients

• Vermicelli

  Enriched - Spartan

  4 oz or 113g

• Rice wine vinegar

  3 tsp or 15g

• Soy sauce

  Made from soy (tamari)

  3 tsp or 18g

• Peanut oil

  Salad or cooking

  3 tsp or 14g

• Hoisin sauce

  Ready-to-serve

  3 tbsp or 48g

• Peanut butter

  Smooth style, without salt

  6 tbsp or 96g

• Garlic powder

  Spices

  1 tsp or 3g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Water

  Plain, clean water

  3 tbsp or 44g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Carrots

  Raw

  1 cup chopped or 128g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  10 leaf, large or 150g

Directions

1. Cook the vermicelli according to the package directions and set aside to cool.
2. In a small pan, combine rice vinegar, soy sauce, peanut oil, hoisin sauce, peanut butter, garlic powder, sugar, and water. Cook over medium heat, stirring frequently, until well combined and heated through.
3. Slice the scallions, julienne the cucumber, and grate the carrots finely. Slice the avocado.
4. Assemble the lettuce wraps by adding vermicelli, carrots, cucumber, avocado, and scallions to each lettuce leaf. Drizzle with peanut sauce and use any extra sauce for dipping.

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