Coriander and veal lettuce wraps
7
Points®
Total time: 1 hr • Prep: 25 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Pork mince, raw
250 g
Veal mince
250 g
Garlic
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
Carrot(s)
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)
Instructions
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.
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