Cambodian Lettuce Wraps

 Recipe by Robin Wright in ‘Share’ cookbook.


4 Little gem lettuce

4 Tablespons clear honey

2 Tablespoons soy sauce

1 garlic clove, crushed

2 cm piece ginger, peeled and grated

1 Tablespoon sesame seeds

1 Tablespoon sesame oil

150g Walnuts, pecans or hazelnuts

60g Celery, diced

60g Red capsicum, diced

60g Carrots, diced

25g Spring onions, chopped

30g Fresh coriander, chopped

½ to 1 red chilli, chopped

Salt and ground pepper


For the garnish:

100g Beansprouts

1 Carrt, grated or in very fine julienne strips

Fresh coriander leaves

½ Cup Sweet chilli sauce



  1. Carefully pull lettuce apart to leave the leaves whole. Wash and dry with kitchen paper or in a salad spinner.

  2. Place honey, soy sauce, garlic, ginger, sesame seeds and sesame oil into a food processor and blitz to combine. Add the nuts, vegetables, coriander and chilli to the food processor and blitz until evenly chopped to a thick, lumpy paste. Season to taste.

  3. Scoop 2-3 teaspoons of  the mixture onto each lettuce leaf and top with beansprouts, carrot, coriander and a  drizzle of sweet chilli sauce. I like to pile the various ingredients onto a platter and let people assemble the wraps themselves.