Thai Peanut And Veggie Lettuce Rolls

Recipe Ingredients

2 cups	474ml	Shredded cabbage
2 cups	474ml	Spicy sprouts
		= (broccoli sprouts or other sprouts of
		Choice)
2 cups	474ml	Sprouted lentils
		= (or other sprouted beans of choice)
1 1/2 cups	165g / 5.8oz	Shredded carrot
1 cup	237ml	Shredded red cabbage
1 cup	146g / 5.1oz	Diced cucumber
1 cup	110g / 3.9oz	Diced celery
3/4 cup	109g / 3.8oz	Diced red pepper
3/4 cup	109g / 3.8oz	Peanuts - chopped
1/2 cup	31g / 1.1oz	Thinly-sliced green onion
1/3 cup	48g / 1.7oz	Freshly-chopped parsley
		Spicy Thai Peanut Dressing - (see recipe)
12		Loose leaf lettuce leaves - (to 16) - washed well, (large)
		And patted dry

Recipe Instructions

In a large bowl, place all of the vegetables, and toss well to combine. Drizzle to taste with some of the Spicy Thai Peanut Dressing and toss gently to thoroughly coat the vegetables with the dressing.

To assemble the lettuce rolls: Place a lettuce leaf flat on a cutting board or large plate, depending on the size of the leaf, place 1/3 to 1/2 cup of the vegetable mixture in the center of the leaf near the stem end. Fold the stem end over the filling and roll slightly, folding both sides of the lettuce leaf toward the center, and continue to roll to enclose the filling completely.

Secure the rolls with a toothpick, if desired, and place the rolls seam-side down on a large platter for service. Serve one or two rolls per person.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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