ROTD-Lettuce Wraps (and/or Egg Roll Filling)

The filling I had at the Soirée was what I use in my homemade egg rolls.  I had a bunch in the freezer from my last pre-op Egg Roll Cook'n and I just tweaked that a little to spiff it up for the wraps I brought.

                     *  Exported from  MasterCook  *

                                EGG ROLLS or LETTUCE WRAP FILLING

Recipe By :  Wendy Perry  Serving Size:  Enough filling for about 20 egg rolls or lettuce wraps  Amount  Measure       Ingredient -- Preparation Method --------  ------------  -------------------------------- "GLAZE" for filling    4      T.            soy sauce    4      T.            cold water    2      t.            molasses    2      T.            cornstarch (Omit if making for wraps) In small cup or bowl, blend soy sauce into the cornstarch; stir in water and molasses.  Set aside.

FILLING    2      T.            cooking oil    2+      clove         garlic -- minced (+/- to suit your tastes)    2      lb..           ground pork -- cooked & finely chop    2   bags         slaw mix (cabbage) in produce dept. (or shred your own)     1   bag.            shredded carrots    1-2   lb. bags   small cooked salad shrimp-thawed and dried well with some paper towels to absorb excess water from them

Heat wok (or large pot) over HIGH heat; add oil  Stir-fry garlic for 30 seconds.  Add pork, cabbage and carrot; stir-fry 3 mins.  Cook just until cabbage and carrots begin to soften/wilt.  Stir in shrimp and mix in well.   Whisk soy sauce mixture in cup to "loosen" cornstarch;  Pour over hot mixture and stir until well coated,   This will thicken it a bit for egg rolls, but if making lettuce wraps, leave out the cornstarch.  Cook and stir 1 minute.  Cool slightly before using in egg rolls.  For wraps, can be served at room temp. I prefer Bibb/Boston lettuce and iceberg lettuce for wraps.   As side "toppings" for the wraps, serve with thinly sliced/julienned/diced cucumber, radish and carrot.  Also, I like to add some bean sprouts and snow peas and/or sugar snap peas.  (I used the English or hothouse cukes.  Seed them before slicing into long thin julienne strips.)  As for the other veggies (carrots and peas), I blanch them quickly in hot boiling water for one minute, then rinse with cold water.  This makes them really crispy and brings out the bright color too. NOTE: A julienne (also called a "matchstick") is a type of cut that makes a long thin strip. It's a good technique to use for vegetables and other ingredients when you want to heighten their presentation.  I do this with a cheap-o mandolin I got at A Southern Season for <$20.  You can also finly dice for this recipe. Serve with assorted sauces. (See below) You can easily half this recipe, but this filling is so "pouch friendly" and it freezes so nicely so make a big batch to have on hand to pull out for a quick meal or quick fun food if friends drop by. You can also change the meat and use ground turkey, chicken, beef, veal or combinations of any of those too.

                   - - - - - - - - - - - - - - - - - -

Sauces I brought: PEANUT SAUCE: 1/3 c. peanut butter 3 T. ho****er 1 t. lime juice 1/4 t. chili powder 2-3 t. bottled Plum Sauce (in Asian section of grocery store) Mix well and spread onto lettuce leaves with filling. COPYCAT SAUCE FROM P.F. CHANG'S LETTUCE WRAPS 1/4 c. sugar (I used Splenda in what I brought) 1/2 c. water 2 T. soy sauce 2 T. rice wine vinegar 2 T. ketchup 1 T. lemon juice (I used lime cause that's what I had) 1/8 t. sesame oil MIX WELL.  Add in mustard and chile paste from below for your taste.  (I didn't have this Saturday but it's part of the Chang copycat recipe and how they serve at the restaurant) 1 T. hot mustard 2 ****er MIX Add in bottled Red Chile Paste as desired. Another good and EZ sauce I didn't bring: 1 T. soy sauce 2 T bottled Oyster sauce 1 T. dry sherry 1 t. vinegar MIX WELL and use to drizzle over filling in wrap.

Also, a few shakes of Rice Wine Vinegar is good on these too. ENJOY