Vietnamese Chicken Meatballs In Lettuce Wraps Food

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VIETNAMESE CHICKEN MEATBALLS IN LETTUCE WRAPS



Vietnamese Chicken Meatballs in Lettuce Wraps image

Make and share this Vietnamese Chicken Meatballs in Lettuce Wraps recipe from Food.com.

Provided by Vino Girl

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb boneless skinless chicken thighs, trimmed of visible fat and cut into 1-1/2-inch pieces
3 tablespoons asian fish sauce
3 small shallots, finely chopped
3 garlic cloves, minced
1 stalk fresh lemongrass, tender white inner bulb only, minced
3 tablespoons chopped cilantro, plus
1/3 cup cilantro leaf, for serving
1 tablespoon finely chopped mint, plus
1/3 cup fresh mint leaves, for serving
1 1/2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup granulated sugar
1 head boston lettuce or 1 head red leaf lettuce, leaves separated
1 small seedless cucumber, peeled halved lengthwise and thinly sliced crosswise
1 small red onion, halved and sliced
Asian chili sauce, for serving

Steps:

  • Preheat the oven to 400°. Position a rack in the top third of the oven.
  • In a food processor, pulse the chicken until coarsely ground; transfer to a bowl.
  • Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
  • Line a large, rimmed baking sheet with parchment paper.
  • Spread the sugar on a plate.
  • Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls.
  • Roll the meatballs in the sugar until they are evenly coated.
  • Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
  • Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter.
  • Transfer the meatballs to the platter and serve with chili sauce.

Nutrition Facts : Calories 276.3, Fat 4.7, SaturatedFat 1.2, Cholesterol 94.4, Sodium 1456.4, Carbohydrate 34.4, Fiber 1.6, Sugar 27.9, Protein 24.8

VIETNAMESE MEATBALLS IN RICE PAPER WRAPS



Vietnamese Meatballs in Rice Paper Wraps image

Make and share this Vietnamese Meatballs in Rice Paper Wraps recipe from Food.com.

Provided by Sonya01

Categories     Lunch/Snacks

Time 20m

Yield 20 rolls, 4 serving(s)

Number Of Ingredients 10

0.5 (125 g) package trident rice vermicelli, softened in hot water
450 g diced lean pork
1 spring onion, chopped (white part only)
1 garlic clove, peeled
1 1/2 tablespoons trident stir-fry fish sauce
cornflour or plain flour
2 -3 cups oil, for deep-frying
20 sheets rice paper, circles (1/2 packet of Trident Rice Paper Roll Kit)
20 small lettuce leaves
1 bunch of fresh mint

Steps:

  • Grind the pork, spring onion, garlic, Trident Stir-Fry Fish Sauce and a pinch of salt and pepper to a smooth paste in a food processor.
  • Form the paste into 20 small balls and coat with flour or cornflour.
  • Heat the oil in a wok to medium-hot.
  • Deep fry meatballs for about 2 minutes until golden.
  • Soften rice paper in hot water and then spread it out on paper towel.
  • Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf.
  • Fold the rice paper and serve with dipping sauce.

Nutrition Facts : Calories 1189.6, Fat 115.5, SaturatedFat 16.3, Cholesterol 66.4, Sodium 624.3, Carbohydrate 14.5, Fiber 0.7, Sugar 0.5, Protein 25.4

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