EatingWell: Vietnamese Shrimp & Mango Lettuce Wraps
Large, untorn butter lettuce leaves are best for rolling up the filling in these Asian lettuce wraps without breaking. If you use larger shrimp, chop them before cooking to make the wraps easier to eat. Serve as a first course or light dinner with a side of rice or noodles.
Vietnamese Shrimp & Mango Lettuce Wraps
4 Servings (about 1 cup shrimp mixture and 3 to 4 lettuce leaves)
Active Time: 35 minutes
Total Time: 35 minutes
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon brown sugar
1 small fresh red chile, thinly sliced, or to taste
1/2 cup julienned mango
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