Updated: Mar 27, 2020
I have been wanting to put this recipe on the blog for a while now, I just hadn’t been in the mood to make it lol! Not that it’s difficult or even time consuming, it’s actually one of my easier recipes. I just hadn’t been in the mood for it until now!
This recipe is pretty healthy if you leave out the fried rice sticks, then it’s basically carb free! I’ve actually never made it with the rice sticks in the past but decided to make it *extra* for the blog! Also, who doesn’t love the extra crunch, amirite?
Out of all the Asian food recipe fails I’ve had, this one has actually been a success! For me, it’s the hardest cuisine to cook because I just can’t seem to get the flavors married right. It’s not inedible but it’s never quite the flavor I’m looking for. The sauces for this recipe are easily found in the Asian section of your local grocery store.
Anyway, this recipe has been a hit, especially with my hubs! We eat it as a meal but it can be served as an appetizer as well. If you’re vegetarian then you can replace the ground chicken with a block of tofu. Also, if you can’t find ground chicken, turkey will do just fine.
1 tbsp oil1 lb. ground chicken or turkey OR 1 block firm tofu, crumbled
8 oz. can of sliced water chestnuts, finely minced
4 oz. white mushrooms, finely minced
1 tsp garlic paste
1 tsp ginger paste
1 tbsp sesame oil
3 tbsp chili garlic sauce
1 tbsp rice vinegar (unseasoned)
1/2 tsp black pepper
Lettuce cups of choice, I used iceberg
Rice stick noodles + 2 cups vegetable oil (for frying), optional
For the filling:
1. First mince up your mushrooms and chestnuts really well. Everything will be like a ground meat-like mixture.
2. Heat a sauté pan on medium-high heat and add 1 tbsp oil. When oil is shimmering, add chestnuts, mushrooms, garlic, and ginger. Sauté for 4-5 minute as the water starts to release.
3. Add soy sauce, sesame oil, chili garlic sauce, rice vinegar, and pepper. Mix well and add in ground chicken or crumbled tofu.
4. If using ground chicken or turkey, start breaking it up so it’s broken into small pieces similar to taco meat.
5. Mix everything well and sauté until meat is cooked through. If using tofu, make sure it is heated all the way through. Continue to sauté on medium heat for another 4-5 minutes to reduce some of the liquid. (I like to leave it a little juicy so it doesn’t dry out and stays a little saucy). Remove from heat and set aside.
Rice Sticks garnish:
1. In a small wok, heat 2 cups of vegetable oil until almost smoking. Drop in a single piece of the rice stick to see if oil is ready. It should crisp up and float to the top right away if oil is at the right temperature - if it doesn’t, then the oil isn’t hot enough.
2. Once oil is ready, carefully drop in small handful of the rice sticks. As soon as it hits the oil, it should crisp up and float. Remove immediately and drain oil with a paper towel on a plate. It literally should only take 3-5 seconds MAX to fry.
If using iceberg lettuce, peel away the outer leaves and remove the core - I do this by smashing the lettuce head on the counter (core faced down) and then pull the core out. After that, tear the lettuce head in half, and remove leaves gently for your lettuce cups.
Place a scoop of the chicken or tofu mixture in each lettuce cup. Top with fried rice noodles and sweet chili sauce, roll it up and stuff your mouth!
Enjoy! Please tag @thecurriedcook when remaking my recipes! Thank you!