Asian Lettuce Wraps

Asian Lettuce Wrap by 5th Grade Class

Our 5th graders took a trip to Asia today, not a literal one, but most certainly a culinary one. Together, with many helping hands, we prepared our carrots, cucumbers, bell pepper, and pomegranate seeds. We also prepared a soy sauce composed of rice vinegar, organic soy sauce, sesame oil, ginger and some cayenne pepper for a kick!

Many helping hands made this meal possible.

From the looks of empty plates and smiling faces, I'd take a guess and say they loved it! Taste for yourself with our recipe below, adapted from POM and Epicurious. Bon Appétit!

Asian Lettuce Wraps

Ingredients for the Wraps:

1 cup of fresh pomegranate arils

1 cup grated or shredded carrot

1 cup bell pepper

2 Persian cucumbers, sliced thinly

1 bunch green onions, chopped

8 Romaine lettuce leaves (or other green leafy lettuce)

1/2 cup fresh cilantro leaves

Dipping Sauce:

3/4 cup soy sauce

3/4 cup unseasoned rice vinegar

  1 tablespoon fresh lime juice

  1 tablespoon sesame oil

1/8 teaspoon cayenne pepper

    Add to a small bowl and mix. 

Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates underneath to free the arils (seeds). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. 

In a large bowl, add carrots, bell pepper, cucumbers and arils. Toss with some of the dipping sauce. 

Spread eight lettuce leaves on a flat work surface. Divide the vegetable mixture on the lettuce leaves and top with the cilantro and the green onions. 

Roll lettuce leaves to encase the filling. Place on plate seam side down. Serve. 

*photos by Tiffanie Ma