Thai Lettuce Wraps


  • 3 tbsp Thai sweet/sticky rice
  • 1 lb minced pork or chicken
  • 1/2-1 tbsp chili flakes
  • 1 pinch sugar
  • 1/2 tbsp fish sauce
  • 1/4 cup freshly squeezed lime juice
  • 2-3 small shallots sliced
  • 1/2 tbsp cilantro leaves chopped
  • 4 green onions chopped
  • 20 leaves fresh mint torn into medium sized pieces
  • 1/2 cup peanuts chopped for garnish
  • 10 lettuce leaves


  1. In  a small saucepan, on low heat, toast the sticky rice until golden brown. It will smell like popcorn

  2. Grind the toasted rice using a mortar or food processor into a coarse powder

  3. In a large saucepan, cook the pork/chicken until cooked through. Break into small pieces. Remove from heat

  4. Add 1 heaping tbsp of the rice powder and the chili flakes. Stir till well combined

  5. Allow to cool for 2-3 minutes. You want it warm, but not so hot that your herbs will cook

  6. Add remaining ingredients, except for the peanuts and lettuce leaves. Stir to combine

  7. Garnish with chopped peanuts and serve on lettuce leaves