Vietnamese Lettuce Wraps are a lower-cal version of Vietnamese rice paper rolls. The fresh herbs and peanut dipping sauce are key here! Everything else you can switch: prawns for shredded chicken, fish or even tofu, with any shreddable veg you want. Excellent no-cook meal!
Vietnamese lettuce wraps
These lettuce wraps are not strictly Vietnamese authentic (as far as I know), but they certainly embrace all that we love about Vietnamese food – fresh and light yet never boring, using an abundance of crunchy vegetables, herbs and a killer peanut dipping sauce.
That’s definitely a signature of Vietnamese food – wickedly good sauces that make everything delicious! Honestly, you could just smother a bowl of otherwise bland boiled vegetables in that sauce and it will make it 100% scoff-able!
Ingredients in Vietnamese lettuce wraps
Here’s what you need to make these. Yes there are a fair few components. But once you gather everything, it’s just a matter of a bit of chopping then piling everything on platters for people to help themselves. No cooking! 🙌🏻
The peanut dipping sauce
I’m putting this first because, frankly, it makes you forget you’re eating healthy because it’s so good!
Natural peanut butter – Pure peanut butter is made with JUST peanuts – no sugar, oil or other additives – so the peanut flavour is stronger. It’s also thinner which makes it more suitable for making sauces – commercial spread will make the sauce much thicker. You’ll find natural peanut butter in the health food section or alongside other spreads in regular grocery stores.
Hoisin – Sweet and savoury, this is a flavour shortcut so don’t skip it!
Lime juice – For fresh tang. Substitute with rice vinegar.
LOW FAT coconut milk – Thinner than full fat (so the sauce isn’t too thick) and also the coconut flavour is not as strong so it doesn’t overwhelm the other flavours. If you only have full fat, that’s fine, just thin it with a little water, directions in the recipe notes.
Garlic – Because it makes it better.
Sambal oelak – A chilli paste with flavourings, for a bit of heat. It doesn’t make this sauce spicy. Substitute with any other chilli sauce or paste (just add a bit and taste) or feel free to leave it out.
Dark soy – Deepens the sauce colour and adds flavour plus salt. You can substitute with regular or light soy sauce, but the sauce colour will be a bit paler.
Sugar – For a touch of sweetness. If you use full fat coconut milk or commercial peanut butter spread, you might not need this.
Salt – Just the soy isn’t enough, and adding more made it too soy-saucey, I found, and overtook the peanut flavour. So I switched to adding a bit of salt.
THE LETTUCE WRAPS
Prawns/shrimp – Here in Australia, we are blessed with great prawns! Sold pre-cooked, boiled straight out of the water to lock in freshness. However, feel free to cook your own, I’ve included directions in the recipe notes.
Other protein options – Because the peanut sauce is so good, you can literally use any protein even if it’s plain! Think – shredded poached chicken, or leftover pan-fried fish or salmon (flake into big chunks), and even non-Asian foods like bits of roast beef. And of course, leftover Lemongrass Chicken or Pork would literally be perfect. 🙂
Lettuce – Use any lettuce you want suitable for wrapping or stuffing. I’ve used baby cos (romaine) which are nice and crisp, which are natural boat-shapes making them ideal for making lettuce wraps. Butter lettuce, which have soft leaves so they wrap without breaking, are also ideal. Iceberg lettuce can also be used.
Beansprouts – Perky and fresh, and no chopping! (Tip: Store in a container of water, fully submerged, change the water every couple of days. They will stay fresh for a week, compared to 2 – 3 days in the bag).
Cucumber – Julienned. Not too finely, a bit of crunchy is nice!
Fresh herbs – The classic combination of mint and coriander/cilantro, to be used in abundance! For those of you who can’t stand coriander/cilantro, use more mint plus chives and/or green onion (cut into batons).
Vermicelli noodles – or glass noodles. These fill out the meal a bit so it’s not just vegetables. But if you’re really counting carbs, you could omit them or opt for a lower-carb option like konnyaku (konjac) which are the famous Japanese zero-calorie noodles that you can even find in regular grocery stores these days (like this one at Woolworths in Australia).
Peanuts – for sprinkling.
Birds eye chilli – for an optional hit of fresh heat and a lovely sprinkle of red colour on the platter.
QUICK PICKLED VEGETABLES – optional!
You can totally just use plain carrots, finely julienned using a shredded or box grater, or some nifty knife work.
Or you can add great extra flavour into your wraps by making Vietnamese pickled vegetables! These are the same pickles used in Banh Mi and it’s one of the things that makes it so special: the crunch with the tang balanced with a bit of sweet. Here’s what you need:
Carrot and daikon (white radish) – These are two pickled vegetables commonly used in Vietnam, including in Banh Mi. They are cut into thin batons so you get a terrific crunch (albeit pickled-softened-crunch!) when you bite in them. Don’t be tempted to shortcut cutting the vegetables by using a box grater. I tried (the lazy cook in me couldn’t resist) – and it just wasn’t the same. A big vinegary pile of coleslaw-like mush. I missed the crunch!
Rice wine vinegar – This is the vinegar used for the pickled vegetables, an Asian vinegar made from rice. Substitute with apple cider vinegar.
Salt and sugar – For pickling. These pickled vegetables are a bit sweet and bit salty, nice balance between the two.
How to make Vietnamese Lettuce Wraps
It’s no cook, if you use pre-cooked prawns like I do!
Soak vermicelli noodles in boiling water for 5 minutes (or whatever your packet says). Then drain, rinse under water (so they don’t stick together) and allow excess water to drain off thoroughly before using (about 5 minutes in the colander).
Quick pickled vegetables – Dissolve the sugar and salt in hot water, then mix in the vinegar.
Pickle the carrot and daikon for 2 hours then drain. Or keep them in the pickling liquid for weeks!
Cut the prawns in half horizontally and remove the vein (that’s a nice word for poop shoot which I really wanted to avoid writing, but for clarity, decided I better include it 😂).
I like to cut the prawns thinner because they sit inside lettuce wraps better. I find whole prawns a little too chunky, though if I was using small prawns I would use them whole.
Lay it all out on a platter
Basically, once the above prep has been done, you just lay everything out on a giant platter or in various bowls, plonk it on the table and tell people make your own dinner! 😂
ASSEMBLING THE LETTUCE WRAPS
And as for the lettuce wrap part, there really are no rules. But here’s a guide for the order in which I do it:
Noodles first then whatever vegetables you want to add. Because – newsflash – you don’t have to stuff everything you see on the platter into every lettuce wrap!!
Prawns – Top with prawns and stuff the herbs down the side.
Sauce – Drizzle with sauce, sprinkle with peanuts and chilli.
Then bundle it up and bite!
And there you have it. Another one of my DIY spread meals. I’m a big fan of these for gatherings! Take more of what you like, avoid the things you don’t. Everything can be prepared well in advance, piled onto the platters then kept in the fridge until you’re ready to serve.
Bonus: It travels well. In fact, I sent the platters you see in this post to my team at RecipeTin Meals. They cook for the vulnerable 5 days a week, so it’s the least I can do to cook for them every now and then. (Well, technically shoot leftovers…..same, same! 😈).
Got more suggestions for fillings? Share them below so others can read your ideas! – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Vietnamese Peanut Sauce Lettuce Wraps
Ingredients
The lettuce cups:
- 300g / 10 oz peeled whole cooked prawns/shrimp , medium (600g/1.2lb unpeeled whole prawns – this is what I use) – Note 1
- 75g / 2.5 oz dried vermicelli noodles (or glass noodles or rice)
- 12 large or 16 -20 small lettuce leaves (I used baby cos/romaine), eg iceberg, butter lettuce
Veg and herbs:
- 1 batch quick pickled carrots and daikon , below *recommended* OR 2 carrots finely julienned (use plain)
- 2 cups beansprouts
- 2 cucumbers , julienned
- 2 cups mint leaves
- 2 cups coriander/cilantro sprigs (sub with chives + extra mint)
- 3 birds eye red chilli , finely sliced (optional)
- 1/4 cup roasted peanuts , finely chopped (recommended)
Vietnamese Peanut Sauce:
- 2 tbsp natural peanut butter , smooth (ie not sweetened) – Note 2
- 2 tbsp hoisin
- 1 – 2 tbsp lime juice , sub rice vinegar
- 1/3 cup LOW FAT coconut milk (Note 3)
- 1 large garlic clove , finely grated
- 1 tsp+ sambal oelak (or other chilli sauce/paste of choice), can omit (adj to taste)
- 1 tsp dark soy (Note 4)
- 1 tsp white sugar
- 1/2 tsp cooking salt / kosher salt
Quick pickled vegetables
- 2 medium carrots , peeled cut into 2 mm / 1/10″ batons
- 1/2 large white radish (daikon) , peeled, cut the same as carrots
- 1 1/2 cups boiling water
- 1/2 cup white sugar
- 4 tsp cooking salt / kosher salt
- 3/4 cup rice wine vinegar (sub apple cider vinegar)
Instructions
- Pickle first – Put the boiling water, salt and sugar in a bowl. Mix to to dissolve, then add vinegar. Submerge vegetables and leave for 2 hours. Drain then use per recipe (or store in fridge submerged in liquid).
- Peanut sauce – Mix the peanut sauce ingredients and set aside for the flavours to meld while you prepare the platter. Start with 1 tbsp lime juice and add more if you want tarter.
- Prawns (shrimp) – Cut the prawns in half horizontally and remove the vein.
- Noodles – Soak the noodles in boiling water per packet directions. Rinse under cold water (to prevent stickiness) then drain very well.
- Lay it all out – Pile everything onto a giant platter or put things in little bowls, then let everybody help themselves!
- Assemble – Here's my order: lettuce leaf, noodles first, then veg* (carrots, bean sprouts etc), prawns, stuff herbs down the side, drizzle with sauce, sprinkle with peanuts and chilli. Bundle and bite!
Recipe Notes:
Nutrition Information:
Life of Dozer
This is how he kicked off the new year – begging for the very croissant we just gave to Jeff*. Shame on you Dozer. Shame on you! 😂
* Jeff is a local who lives at Bayview dog park in the northern beaches of Sydney where I lived for 10 years until 10 months ago. I still take Dozer for a romp at the beach regularly! Jeff is a big reason why people travel from all over Sydney to visit Bayview dog park – because he is the reason why the park is so pristine.
I will be interested regarding your experience with the paw pads for Dozer. I have a senior dog with same issues. Ive been researching toe grips for the dogs nails, maybe an alternative for Dozer if pads don’t work? Really enjoy your blog and recipes!
Oh! I haven’t seen toe grips for the nails, I will look into them! The pads do work great – when they stay on. Problem is, they come off pretty much every time I take him to the beach! I will report in with results – there’s no doubt he’s happier when they are on, getting up off the floors is so much easier for him…. Thank you for caring! N x
Hi Nagi – We will add some sliced capsicum to ours tomorrow night – capsicum makes the world go round! Enjoy some downtime with your boy Dozer x
Yes! Now I wish I had added it too…. N x
Many thanks Nagi. Going to make the sauce when we are holidaying at the beach x
How long does peanut sauce and keep?
Enjoy your recipes. Thanks .
😍
Hi Maryann! Easily 4 days in the fridge, if not longer. I’ve kept it for a week. Or freezer for 3 months! N x
Happy new year all the very best for you and your team in 2024 . Enjoy your much earned break. Jeffs dog looks slightly put out that dozer is getting his share😃
Believe me, Jeff’s dog got a GIGANTIC piece of that croissant!! He was not lacking 😆
😄😄😄
Just a tip on Dozers paws…they need some grooming, hair growing between pads will make any surface slippery.
Thanks Ron!! I can’t tell you how often I trim that damn fur, it grows so fast!!! What you see is SHORT compared to what it usually is 😂 Thanks for caring Ron! N x
Hi Nagi and Team,
Can you include the amount of the pickling ingredients in the pickled veg? Also, how far in advance can the sauce be made?
Have a well earned break and forget the rest of the world for a little bit 😉.
Thanks for your wonderful recipes!!
YIKES!! Doing it now Beth, sorry!! 🥹
Hi Nagi, Happy New Year!
Just a mention- recipe note 3 doesn’t have coconut milk as a header.
Have a good break 😊 x
Thank you Nuk! Fixed 🙂 N x
Cause I love the taste of red or green bell peppers. More red than green. I added them in. This gave also added crunch & a nice crispness to the dish.
Happy new year and like others have said, slow it down a bit. You have spoilt all of us so much, and it is time for you to look after yourself a little. Your dedication to what you do so well, is ABSOLUTELY AMAZING and I thank you for it! Your mum must be so proud of you.
Thank you Jennifer! Not fully taking time off, just need to slow down for a few weeks to get on top of some personal life things! Happy new year to you! N x
Hello Nagi,
This looks fabulous and I can’t wait to try it!
I notice, though, that the nutrition information is missing from this recipe.
I’m just starting to need to meet specific protein and fiber content in each meal, so I’m suddenly paying attention to the nutrition numbers.
Thank you for all of the time and attention that you pay to details. I am always talking about “my favorite food blogger, Nagi” to all my friends! So many of your recipes are in regular rotation at our house!
So that you for all you do, enjoy a big of cutting back, and give pats to Dozer!
PS I also love the work you do with Recipe Tin Meals and your caring about Jeff. You’re an inspiration!
Hi Penny! Thanks for the reminder, I forgot to put it in. I’ve added it now! Pats passed on and happily received by the fur ball 🙂 N x
Yum, I love Vietnamese food! These will make a great special at my cafe!
Nagi, my grown son came to visit us here in Norcal from the Midwest and spied your cookbook at my house.
He said is that Nagi’s book?? Cause I love her stuff ! He’s got great taste;)
Awww! I love the thought of this at your cafe!! N x
“Cheers” Nagi!
I am.so happy to read that you are taking some time away from your normal hectic work schedule for a wee while! Spending more time with Dozer, family, and friends will do you a world of good and start 2024 in a great way!
While it may be close to midnight right where I live, I’m heading in the kitchen to make the peanut sauce and take some shrimp out of the freezer to thaw! I don’t have any diakon radish or bean sprouts so I’ll be off to the grocers in the morning.
This wrap recipe looks and sounds delicious . . . perfect for a midweek meal!
Thank you again Nagi for your creativity and wonderful delivery. And for sharing your beautiful Dozer with us! Love the paw pads; I really hope they help his footing!
Warmest wishes from the Canadian Prairies!
Thanks Alex! I definitely need a little break and to slow down a bit 🙂 Christmas is never the down time I plan it to be, always ends up so busy!! N x
Hi Nagi, speaking for myself, I think one new recipe a week is more than sufficient, esp. when we have your entire catalogue of recipes to work with. And it’s not like that’s the only thing you have on your plate, is it? Take it easy and look after yourself, you are precious to us. 😊
Aww, thanks for the lovely message Peter! Needed it this morning 🙂 N x
Hi Nagi,
Happy 2024!
Any chance of a recipe for the pickled vegetables in this recipe?
Thank you for your magnificent cook book. It is my go to and making me very popular among friends 🤣🤣
Thank you again 😊
Yikes, forgot to add it! It’s now in!! N x
Happy New Year, Mrs. N.!
If you click on the ‘Banh Mi’ link in Nagi’s recipe story you will find the recipe for the pickled vegetables.
I hope this helps you!
Warmest wishes from the Canadian Prairies!
Hello Alex,
Happy New Year to you too. Thank you very much for your reply; most kind. I found the recipe as you advised. Please let me know how your peanut sauce turns out. Midnight culinary delights often taste delicious 😂
All the best to the Canadian Prairies 👍
Good day, Mrs. N.!
As promised, here is my feedback on Nagi’s Peanut Sauce recipe.
In one word . . . “Delicious” in my opinion!
I only used 1 Tbsp. of lime juice right now and I will taste again when ready to serve after the flavours have melded.
I only used the full 1 tsp. amount of Sambal Olek – I started with 1/2 tsp. first then increased by 1/4 tsp. increments. (Typically I don’t care for overly ‘hot or spicy’ food so I always approach new recipes in this way!)
Overall, for my personal taste, I found this recipe to be beautifully balanced in flavour and texture.
I hope you will try this Mrs. N. and find the results as pleasing as I have.
I am on the hunt for Diakon Radish and then I’ll be ready to ‘roll’! LOL!
Good luck and warmest wishes for 2024 from ‘me’ in the Canadian Prairies!
Alex sounds incredibly delicious; will be making this on the weekend. Thank you so much and stay safe 👍
I’M SO GLAD YOU APPROVED ALEX!!! Thank you for taking the tie to share your feedback 🙂 N x
You are so welcome, Mrs. N.!
Yes . . . I shall share with you my outcome. I just need to let my natural peanut butter warm up outside of the fridge! So, my kitchen adventure may have to wait until our morning! I forgot about the peanut butter being cold, but I have everything else to go!
Thank you for the warm New Year wishes and I am sending them right back to you!
Nagi – it is fabulous of you to begin our year of 2024 with both one of my very favourite dishes for over 60 years and some news about Jeff who must miss you awfully! The photo brings back so many wonderful memories! Now – your beautifully presented recipe and mine are very similar but the next time I get some juicy prawns and lay out the prep table for friends i shall copy it exactly and put a huge sign ‘Try Nagy’s’ next to it !!!!!! Be well, be happy, you and yours and the rascal we love . . .
Thanks Eha! happy new year to you!! N xx
This looks fab! I gained 4 kgs in 2023 😖 so hope to see lots of healthy recipes in 2024 from Nagi and Co. Xx
UGH, I swear I put on that much just in December!!
Hi Nagi,
Great to hear that you are taking some “me time” you have been spending a lot of time and effort getting your meals for those in need working well.
We all look forward to receiving your emails and want you to go on cooking and sharing as long as you are able and enjoying it.
We appreciate all your efforts.
Many thanks.
Cheryl
Thanks for the lovely message Cheryl!! I’m so glad you’re enjoying my recipes 🙂 N xx
Hey, im the 1st to comment😁
Good for your for choosing to slow down a bit Nagi. Well deserved.
Like Dozer’s paw pads. 🐾
Nice healthy recipe as well as super tasty and easy.. Thankyou.
Im trying to think of creative, healthy but yummy foods to start 2024. Recently turned 60 so need to be more careful
Enjoy your summer
You were first Lesley! 🙌🏻 Thanks for your lovely message, I really do need some down time! N x