Lettuce & Shiitake Wraps
- By Jo Ingleby Jo Ingleby
A healthy, vegan and gluten free version of spring rolls.
Take a leaf of lettuce and carefully slice out the hard stalk in a â€˜V' shape and set this aside; repeat with the rest of the leaves. Finely slice the stalks that you have removed.
Heat a frying pan and stir fry the spring onions and mushrooms on a high heat until the mushrooms look wet and then add the garlic, chilli and ginger. Let the mushrooms sit in a high heat for a few minutes so that they start to brown. Add the soy or tamari, the lime juice and the shredded lettuce stalk and cook for another minute. Taste and add pepper, chilli and salt to your liking. Allow to cool slightly
Lay a lettuce leaf in a clean plate and place a spoonful of the mushroom mixture towards the bottom of the leaf. Fold in both side and carefully roll the lettuce leaf so that you have a cigar shaped roll. Repeat with the rest of the leaves. Serve hot with a dipping sauce of your choice.