Mushroom-Ginger Lettuce Wrap

Save Recipe
  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 6 servings
Share This Recipe



1 tablespoon sugar

3 tablespoons fish sauce

1 teaspoon minced garlic

1 teaspoon red pepper flakes

Juice of 1 lime


2 pounds button mushrooms, sliced

2 tablespoons minced garlic

2 tablespoons minced ginger

2 tablespoons coconut amino acids

Kosher salt and freshly ground black pepper

6 ounces rice noodles

6 leaves Bibb lettuce

2 carrots, julienned

1 cucumber, diced

Chopped fresh mint, for garnish

Chopped fresh cilantro, for garnish


  1. For the sauce: In a bowl, dissolve the sugar in 1/2 cup warm water. Stir in the fish sauce, garlic, pepper flakes and lime juice.
  2. For the wraps: Mix the mushrooms in a bowl with the garlic, ginger, coconut amino acids and 1 teaspoon each salt and pepper. Heat a large saute pan over high heat. Add the mushroom mixture, in batches if necessary, and saute until browned, 6 to 8 minutes.
  3. Cook the rice noodles until soft according to the package directions.
  4. To assemble: Mound some noodles on each lettuce leaf, then add some mushrooms, carrots, cucumbers, mint and cilantro. Serve with the sauce.