Asian-inspired plant-based recipes

Mushroom Lettuce Wraps

Watch how to make it here

Enjoy these low-carb, mushroom lettuce wraps! If you’re looking for a quick, healthy, but tasty meal then this one’s for you. Fresh lettuce, meaty mushrooms, and crispy shallots make this the perfect meal!

A few notes:

  1. Types of lettuce: Butter lettuce, romaine lettuce, red leaf lettuce, or iceberg lettuce work best. 
  2. Store any leftovers in a separate airtight container to prevent the lettuce from wilting.
  3. Sweet chili sauce recipe can be found here.

Mushroom Lettuce Wraps

March 13, 2021
: 15 min
: 10 min
: 25 min


  • Mushroom
  • 1-2 king oyster mushroom, diced
  • 3.5 oz package Shimeji mushrooms, roughly chopped
  • 4 oz baby bella mushrooms, diced
  • 1 tbsp vegan fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp vegan oyster sauce
  • 1 tbsp sugar
  • 2 tbsp black pepper
  • 2 tbsp olive oil
  • 1 sprig cilantro, roughly chopped
  • ½ lime, juiced
  • Other
  • Butter lettuce or romaine lettuce
  • ½ cucumber, julienned
  • 1 carrot, julienned
  • Thin vermicelli noodles (For 1-2 servings, I would use ⅓ of the bag)
  • Roasted peanuts, crushed
  • Fried shallots
  • Step 1 Cook the noodles according to the package.
  • Step 2 Prep the mushrooms, cucumber, and carrot. In a non-stick pan, heat up olive oil and add the chopped mushrooms. Add about 3 tbsp of water to prevent it from sticking to the pan. Cover with a lid and allow it to simmer for a few minutes. Once the mushrooms have shrunk to half its size, add the vegan fish sauce, soy sauce, vegan oyster sauce, sugar, black pepper, cilantro and lime. Cover with a lid and simmer for 5 minutes or until no liquid remains. The mushrooms should absorb all the liquid. Once it’s done, set it aside to cool down.
  • Step 3 Assemble the lettuce in the following order: lettuce, noodles, mushrooms, carrots, cucumbers, peanuts, and shallots. Repeat until you’ve reached your desired amount. Best to serve immediately.

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