Vegetable Lettuce Wraps

If you go to Chinese restaurants a lot then you could relate to this dish as it is inspired by one of them, the lettuce wraps commonly served on two or three course duck meal. Instead of using duck we go all vegetables in this recipe but that does not mean it will taste less as this turned out to be as good if not better to its meaty counterpart. I also added some mandarins and some peanuts to give it another dimension in taste.

Really simple and healthy dish you can enjoy it as a side or an appetizer.

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Vegetable Lettuce Wraps

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Chinese


If you go to Chinese restaurants a lot then you could relate to this dish called Vegetable Lettuce Wraps as it is inspired by one of them, the lettuce wraps commonly served on two or three course duck meal.



  • 1 1/2 cups bamboo shoots, chopped into small dice
  • 2 carrots, chopped into small dice
  • 1 bunch asparagus (roughly 1520 stalks), thinly sliced
  • 8 pcs dried shiitake mushrooms, rehydrated in 1 cup water and thinly sliced
  • 2 stalks spring onions, sliced
  • 2 pcs red chilli, finely chopped (optional)
  • 1 can mandarin oranges, drained
  • 1/4 cup roasted peanuts, roughly chopped
  • 3 tbsp soy sauce
  • 3 tbsp oyster sauce
  • 1 tbsp ginger paste
  • 4 cloves garlic, minced
  • 1 large lettuce
  • 1 tbsp sesame oil
  • peanut oil


  1. Separate lettuce leaves individually and soak them in ice cold water.
  2. Heat up a wok, add peanut oil then sauté garlic, ginger paste and chilli (if using).
  3. Turn heat on high then add carrots, shiitake mushrooms and bamboo shoots and stir fry for 3 minutes.
  4. Add the asparagus and stir fry for 2 more minutes.
  5. Mix together 1/4 cup of water from rehydrated mushrooms, soy sauce, oyster sauce and sesame oil. Pour everything in the wok and continue to stir fry until sauce thickens and coats the vegetables well. Turn heat off and place in a plate.
  6. Place separated lettuce leaves on a separate plate, top each leaf with vegetable mixture. Garnish with spring onions, mandarin orange and chopped peanuts then serve.



No Responses

  1. So beautifully presented.
    🙂 Mandy

  2. Great low carb meal and so pretty too.

  3. Bookmarked and saved for a little warmer weather around here. I like the all vegetable approach, but it is the sauce that sounds like it makes the dish. YUM!

  4. meri says:

    Mmm I love the idea

  5. Nami | Just One Cookbook says:

    This is nice! I’m totally making this while my husband is out of town (he will request for meat for sure!). With shiitake and bamboo in it, it has enough texture to enjoy without meat! I especially love your mandarin orange addition. Very clever (especially to get kids attention!).

  6. This looks really delicious and what a great idea to introduce more vegetables to the diet!

  7. Gorgeous picture! And such a nice recipe. Love this – thanks so much.

  8. Karen says:

    Your photo is just terrific. I’m sure your lettuce wraps were delicious.

  9. Kristy says:

    I really should give lettuce wraps a go. I’m usually only a fan of lettuce in salads, but I imagine with the write flavorful ingredients, like this dish, I might enjoy it just as much as if it were in a salad.

  10. mjskit says:

    Love these lettuce wraps! I bet the mandarin oranges are a refreshing bite in these.

  11. Mandarins are such a nice refreshing touch. If you did have duck in these it could be like a Chinese duck l’orange 🙂

  12. i will give it a try coz naiiba. just wondering wt kind of sauce is the perfect partner of this dish.

  13. foodjaunts says:

    Yum! I love all versions of lettuce wraps – they just taste so refreshing. Great use of citrus for a counterpoint to the rest of the filling.

  14. Healthy twist on a favorite of ours. Good stuff!

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