serves: 4-6
2 heads boston/bibbs lettuce
2 Tbsp. smooth peanut butter
2 tsp. soy sauce
2 tsp. sesame oil
2 tsp. water
1 jar Beth's Farm Kitchen Hot Plum
Chutney
3 carrots grated
1 bunch scallions chopped
3 Tbsp. soy sauce
3 Tbsp. sesame oil
3 Tsbp. Beth's Farm Kitchen
Garlic Jelly
1/2 package of rice noodles, cooked
and cooled.
1. Seperate each leaf of lettuce,
wash, and set aside.
2. In a bowl, mix peanut butter,
2 tsp. soy sauce, 2 tsp.
sesame oil, and water.
Add chutney, carrots,
scallions, and rice noodles.
3. In a seperate bowl, mix other soy
sauce, sasame oil, and garlic jelly.
4. Take each lettuce leaf, put a
Tablespoon of veggies and noodle mix
into the center. Roll up to form a
small burrito like parcel. Do this
for all the leaves.
5. Serve the lettuce rolls with the
dipping sauce.