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Thai Lettuce Wraps


For the Sauce:
  • ¼ cup lime juice
  • ¼ cup sugar
  • 2 Tbsp low-sodium soy sauce
  • 1 Tbsp rice vinegar
  • ½ tsp light brown sugar
For the Filling:
  • 16 oz. Rhapsody Organic Tempeh, broken into chunks
  • 1 Tbsp vegetable oil
  • 2 Tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 cup low-sodium vegetable broth
  • ¼ cup chopped fresh mint
  • ¼ cup lime juice
  • 2 Tbsp chopped shallots
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp rice vinegar
  • 2 tsp sugar
  • 1 tsp sriracha
  • ¼ tsp light brown sugar
Optional Toppings for the Wraps:
  • ½ lb. green beans, thinly sliced
  • 2 cups mung bean sprouts
  • 1 cucumber, peeled into thin strips
  • 1 large carrot, shredded
  • Fresh mint, cilantro, and Thai basil
  • 18 whole large lettuce leaves
  • ½ cup chopped peanuts


Make the sauce: whisk together all the ingredients in small bowl. Set aside.

Make the filling: Coarsely crumble the tempeh (pulse in a food processor to do this quickly). Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook ?5 minutes. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated. Stir in remaining ingredients.

Make the wraps: Mound vegetables, herbs, and tempeh mixture on platter. Let diners fill lettuce leaves with Filling and Toppings. Serve with bowls of Sauce and peanuts.

Adapted from Vegetarian Times

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