Hoisin Eggplant Lettuce Wraps

Name: Hoisin Eggplant Lettuce Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 pkg (8 oz) KA–ME® Rice Sticks Vermicelli; 1 tbsp KA–ME® Sesame Oil Blend; 2 small eggplants, diced (about 12 oz each); 1 tbsp minced fresh ginger; 2 cloves garlic, minced; 1/4 cup KA–ME® Hoisin Sauce; 1/4 cup KA–ME® Black Bean Sauce; 2 tbsp KA–ME® Tamari; 18 large Boston lettuceleaves; 1 can (8 oz) KA–ME® Sliced-Peeled Water Chestnuts; 2 cups matchstick carrots; 1/2 cup toasted cashews, chopped; 4 green onions, thinly sliced; 2 limes, cut into wedges

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

10 minutes

With meaty eggplant and crunchy water chestnuts, these lettuce wraps make a hearty vegetarian appetizer that will win rave reviews with any crowd.

Ingredients

2 pkg (8 oz) KA–ME® Rice Sticks Vermicelli
1 tbsp KA–ME® Sesame Oil Blend
2 small eggplants, diced (about 12 oz each)
1 tbsp minced fresh ginger
2 cloves garlic, minced
1/4 cup KA–ME® Hoisin Sauce
1/4 cup KA–ME® Black Bean Sauce
2 tbsp KA–ME® Tamari
18 large Boston lettuceleaves
1 can (8 oz) KA–ME® Sliced-Peeled Water Chestnuts
2 cups matchstick carrots
1/2 cup toasted cashews, chopped
4 green onions, thinly sliced
2 limes, cut into wedges

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Directions

Cook KA–ME® Rice Sticks Vermicelli according to package directions; let cool completely.
Heat KA–ME® Sesame Oil Blend in skillet set over medium-high heat; cook eggplant, ginger and garlic for 3 to 5 minutes or until browned. Stir in KA–ME® Hoisin Sauce, KA–ME® Black Bean Sauce and KA–ME® Tamari. Cook, stirring occasionally, for 2 to 3 minutes or until eggplant is tender.
Toss cooked rice noodles with eggplant mixture; spoon into lettuce leaves. Top with KA–ME® Water Chestnuts, carrots, cashews and green onions. Serve with lime wedges.