Vegetarian Thai Lettuce Wraps

Ingredients

• Enriched, Vermicelli

  Kroger

  4 oz or 112g

• 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 with omega-3

  Creamy

  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

  California, raw

  1 fruit, without skin and seed or 136g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  10 leaf, large or 150g

Directions

1. Cook vermicelli according to package directions.. Set aside and let cool.
2. Prepare peanut sauce by adding rice vinegar, soy sauce, peanut oil, hoisin, peanut butter, garlic powder, sugar, and water to a small pan and cooking over medium heat, stirring frequently, until ingredients are combined and heated through.
3. Slice spring onions, julienne (very thinly slice) cucumber, and grate carrots finely. Slice avocado.
4. Assemble lettuce wraps by adding vermicelli, carrots, cucumber, avocado, spring onions, and drizzling the peanut sauce over them. You can use any extra sauce for dipping the wraps. Enjoy!

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