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Photo of Coriander and veal lettuce wraps by WW

Coriander and veal lettuce wraps

Total Time
1 hr
25 min
5 min
Tasty little meatballs made with pork and veal mince, coriander, a dash of fish sauce and freshly made breadcrumbs. Served in a fresh lettuce cup filled with noodles, carrots, spouts, and cucumber.


Pork mince, raw

250 g

Veal mince

250 g


1 clove(s), crushed

Fish sauce

1½ tbs

Wholemeal bread

70 g, sale breadcrumbs (1 cup)

Fresh coriander

1 tbs, chopped, plus extra 1/2 cup leaves

Vermicelli rice noodles

50 g


1 medium, cut into matchsticks

Lebanese cucumber

1 medium, cut into matchsticks

Bean sprouts

1 cup(s), (80g)

Iceberg lettuce

½ leaf, (8 leaves)

Raw peanuts

20 g, coarsley chopped

Brown sugar

2 tsp

Lime juice

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Combine mince, garlic, 2 teaspoons fish sauce, breadcrumbs and chopped coriander in a bowl. Roll heaped teaspoons of mixture into 32 balls. Cover and place in fridge for 30 minutes.
  2. Lightly spray a non-stick frying pan with oil and heat over medium heat. Cook meatballs, turning, for 5 minutes or until browned and cooked through.
  3. Place noodles in a large heatproof bowl and cover with boiling water. Soak for 5 minutes or until softened. Drain, Rinse under cold running water. Drain. Using scissors, cut noodles into 6cm lengths and place in a large bowl. Add carrot, cucumber and sprouts and toss to combine.
  4. Top lettuce leaves with noodle mixture, meatballs, extra coriander and peanuts. Roll to enclose filling.
  5. Combine sugar, juice and remaining fish sauce in a bowl. Serve lettuce wraps with dipping sauce and chilli.


TIPS: Cut the hard white core from the lettuce before using. This makes them easier to roll. Cooked or uncooked meatballs suitable to freeze for up to 3 months.