Hoisin Eggplant Lettuce Wraps

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Hoisin Eggplant Lettuce Wraps
With meaty eggplant and crunchy water chestnuts, these lettuce wraps make a hearty vegetarian appetizer that will win rave reviews with any crowd.
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Cook KA•ME Rice Sticks Vermicelli according to package directions; let cool completely.
  2. 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.
  3. 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.
Recipe Notes

• Substitute Japanese eggplant for regular eggplant.

• Reserve some of the sauce for drizzling and dipping!

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