Name: Lettuce rolls
Prep time: 25 min
Total time: 25 min
Yield: 10
Cuisine: Thai
Ingredients: 4 Cos lettuces; 1 small unripe mango peeled; 1 carrot peeled; ½ grapefruit segmented and cut into pieces; small bunch radishes sliced; 3 spring onions sliced into long strips; handful coriander leaves; handful kaffir lime leaves (optional); 50g beansprout; heaped tbsp roasted peanuts chopped; 1 small red Thai chilli; 2 tbsp palm sugar or light brown sugar; 2 tbsp fish sauce; 2 tbsp lime juice

4 Cos lettuces
1 small unripe mango
peeled
1 carrot
peeled
½ grapefruit
segmented and cut into pieces
small bunch radishes
sliced
3 spring onions
sliced into long strips
handful coriander
leaves
handful kaffir lime leaves
(optional)
50g beansprout
heaped tbsp roasted peanuts
chopped

For the dressing

1 small red Thai chilli
2 tbsp palm sugar
or light brown sugar
2 tbsp fish sauce
2 tbsp lime
juice

Method

step 1
For the dressing, pound the chilli and sugar to a paste using a pestle and mortar. Add the fish sauce and lime juice, continue to pound until well mixed.
step 2
Run the lettuce under cold water. Remove and discard the two outer leaves. Peel the other leaves away one at a time until you get to the smaller ones - set these aside. Put the outer leaves in a big food bag in the fridge for another time.
step 3
Shred the mango and the carrot into sticks using a food processor, or a sharp knife. Mix the mango, carrot, grapefruit, radishes and spring onions together with the herbs, beansprouts and peanuts. Mix in the dressing and leave to sit for 2 mins. Serve in a bowl next to the pile of reserved lettuce leaves. Spoon the salad into the lettuce leaves and eat with your hands.