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

  Chunk 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 vermicelli according to package directions. Set aside to cool.
2. Prepare peanut sauce by combining rice vinegar, soy sauce, peanut oil, hoisin, peanut butter, garlic powder, sugar, and water in a small pan. Cook over medium heat, stirring frequently, until ingredients are well combined and heated through.
3. Slice spring onions, julienne cucumber, and grate carrots finely. Slice avocado.
4. Assemble lettuce wraps by adding vermicelli, carrots, cucumber, avocado, spring onions, and drizzling with peanut sauce. Use any extra sauce for dipping.

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