This recipe is an integration of many sources of inspiration and Thai tradition. It is very raw-friendly. The Romaine makes a perfect thin wrapper when softened by blanching. The ingredients to fill can wax and wane with your preferences (for instance, sometimes I love mango in it, other times papaya, and even sometimes with neither). Tamarind makes the perfect, thick sweet and sour sauce for delectably complimentary dipping.

Yields: 4-6 servings

Lettuce Wrapper:

Ingredients

• 1 -2 heads Romaine lettuce
• 1 tablespoon umeboshi plum vinegar

Procedure

Separate the 12 largest lettuce leaves from the head (save the rest for a salad).

Bring a large pot of water to a simmering boil. Submerge lettuce leaves in the water for about 10 seconds. Remove with tongs or drain immediately. Shock under cold running water or submerge in ice-water to halt the cooking and preserve the bright green color at its peak. Gently squeeze and blot with a clean dry towel. Fold with umeboshi plum vinegar to coat and set aside.

Dressing for filling:

Ingredients

• 3 tablespoons unrefined sesame oil
• 3 tablespoons raw almond butter
• 1 clove garlic, pressed (garlic-lovers, add another clove)
• 2 tablespoons peeled and finely shredded ginger
• (add another tablespoon if you love ginger!)
• 1/3 cup finely chopped green onion, including the greens
• 1-2 kaffir lime leaves, sliced very thinly (optional)
• ¼ cup lime juice + 1-2 tablespoons
• 2 tablespoons umeboshi plum vinegar
• 1-1/2 tablespoons shoyu (soy sauce)
• 1 tablespoon maple syrup
• 1 tablespoon agave nectar
• ½ to 1 finely chopped Thai chili pepper (or other small chili pepper),
• include the seeds if you like it spicy!
• Sea salt

Procedure

In a bowl or measuring pitcher, mix together sesame oil, almond butter, garlic, ginger, green onion, kaffir lime (if available), lime juice, umeboshi plum vinegar, shoyu, maple, agave, and chili (if desired). Season to taste with sea salt only if needed.

Vegetables and so forth to fill:

Ingredients

• 1 large carrot, peeled and cut into matchsticks
• 1 small jicima, peeled and cut into matchsticks
• 2 cups Napa cabbage or Chinese cabbage, sliced finely across the leaves
• 1 mango or papaya, peeled, seeded and cut into ¼-inch strips
• 2 cups mung bean sprouts
• ½ bunch cilantro, washed
• 1/4 cup nicely packed mint leaves, torn if they are large
• 20 basil leaves, torn

Procedure

Toss with carrot, jicima, and cabbage with the dressing. This can be made ahead of time and will keep for two days in a sealed container in the fridge (P.S. very delicious over copped lettuce. Yum!)

If using mango: Slice the mango along the pit to end up with just less than a half. Peel with a paring knife. Lay the flat face down on the cutting board and slice ¼-inch thick. Turn the slices on their sides, stacking tow at a time, and slice into ¼-inch strips. Cut the other side along the seed to end up with just less than another half. Follow suit to slice into ¼-inch strips.

If using papaya: Cut in half and scoop out the seeds with a spoon. Peel the skin away with a paring knife. Slice into ¼-inch wedges, then in half to end up with shorter pieces.

Prepare the herbs and set aside.

Assembly

Lay one of the romaine leaves flat on the cutting board with the rib facing up. Trim away the protruding rib of the leaf with a paring knife.

Use a drinking glass, bottle of wine, or rolling pin to roll over the rib to flatten it so it will be flexible enough to roll.

Lay a leaf flat running away from you with the end of the stem facing you. Place ¼- to 1/3-cup of dressed vegetables evenly across the bottom third of the leaf. Lay a few strips of mango (or papaya), a small bunch of mung bean sprouts, a few sprigs of cilantro, a few mint leaves, and torn pieces of basil leaves (The tendency is to overfill it, but less is actually more here). Fold the flattened bottom of the leaf over the vegetables and tuck under. Fold the sides of the leaf in (like making a burrito) and roll into a cylinder. Set aside and carry in with the rest.

The rolls may be cut in half on a slight angle for beautiful presentation (and they seem like they go father). Serve with Tamarind Dipping Sauce.

 

 

TAMARIND SWEET & SOUR DIPPING SAUCE

Tamarind (also called an Indian Date) embodies an unusual, dynamic flavor of being both very tangy and sour and quite sweet, which is absolutely perfect for this sauce. Fresh tamarind is available in Asian and East Indian markets and is mush sweeter than when it is dried and pressed into blocks, some with seeds, some without, which are also sold in the same markets. Tarmarind blocks must be cut into pieces and soaked in water to soften before using. If you do use dried, soked tamarind, you will likely need to add a bit more sweetness to balance the flavor. Umboshi lends another dynamic salty-sweet-sour range of flavor. By the way, this sauce is great with steamed vegetables.

Yields: about ½ pint

Ingredients

• ½ cup tamarind pulp (fresh or in a block), veins and seeds removed,
• torn into pieces and soaked in filtered water until soft (15-30 minutes)
• 3 umeboshi plums, pit removed, or 1-1/2 tablespoons umeboshi plum paste
• 2-3 tablespoons maple syrup
• 1 tablespoon shoyu
• 1 tablespoon unrefined sesame oil

Procedure

Clean the tamarind and break or cut into pieces. Cover with filtered water until softened. Drain off water and reserve.

Place softened tamarind, umeboshi plums, shoyu, and sesame oil in a blender. Blend at high speed until smooth. Add a touch of the tamarind soak water if necessary to aid blending. His sauce should be nice and thick.

Serve in a dipping bowl with Spicy Thai Lettuce Wraps.

It can be stored in the refrigerator for at least a week.