This is a great appetizer to serve at a party. I provided 2 options to serve this dish depending on the need for “finger food” or “make your own”. I used ground chicken but you can substitute with any other ground meat. If you have access to an Asian grocery store, you can find minced lemongrass in the frozen section.
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- 1 carrot, diced in small cubes (can use a grater)
- 1 bell pepper, diced in small cubes
- 2 green onions, sliced thinly
- 2 Tablespoons Thai basil (regular basil will work if you can’t find Thai basil)
- 2 Tablespoons mint, chopped
- 2 Tablespoons cilantro, chopped
- 2 Tablespoons vegetable oil
- 1 lb ground chicken
- 2-3 cloves garlic, minced
- 1 Tablespoons ginger, minced or grated
- 3 Tablespoons lemongrass, very finely chopped (can use frozen)
- Juice and zest of 1 lime
- 4 Tablespoons hoisin sauce
- 2 Tablespoons sweet chili sauce
- 2 Tablespoons fish sauce
- Romaine lettuce or Endive leaves
Chop carrots, bell pepper, green onions, basil, mint and cilantro. Mix together in a bowl and set aside.
Heat oil in a wok or large frying pan and cook chicken for about 5 minutes or until chicken is no longer pink, stirring frequently. Add the rest of the ingredients (except for lettuce) and continue to stir until chicken is cooked through.
Turn off the heat and stir in the reserved chopped vegetables/herbs set aside.
Transfer to a bowl and place in the middle of a large plate. Place lettuce leaves around the plate and have your guests make their own wraps. The other option is to serve in individual endive leaves.