Lettuce Roll Lunch Box
Try a crisp and tasty school lunch of vermicelli and lean minced beef lettuce cups, and introduce your kids to fresh Vietnamese flavours with this recipe.
Ingredients
Lettuce Rolls
- Olive oil cooking spray
- 200g lean beef mince
- 1 medium carrot, grated
- 2cm-piece ginger, minced
- 50g vermicelli rice noodles
- 6 iceberg lettuce leaves
Snacks
- 1/2 corn cob, halved, steamed
- 80g light tasty cheese, cut into batons
- 300g rockmelon, cut into wedges
Method
- Lightly spray a large frying pan with oil and place over medium heat. Add mince and cook for 4 minutes, stirring regularly, or until lightly browned. Add carrot and ginger, cooking for a further 3 minutes or until carrot has softened. Season with pepper. Remove pan from heat and set aside to cool.
- Place lettuce leaves in pairs on a benchtop, overlapping the leaves slightly. Spoon mince evenly among lettuce, running in the same direction as the stalk. Carefully roll each set of leaves to enclose filling.
- Place in lunch boxes with corn, cheese and rockmelon.
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Choose the crispiest lettuce leaves and you can make a whole variety of rolls with different fillings. Tuna, ham and chicken. Ask the school to refrigerate lunchboxes to prevent tummy upsets.
In winter, if you substitute cabbage leave, make the rolls and put them in a casserole with some vegetable or chicken stock, you have a great one-pot hot meal. Rice, vermicelli or any softnoodles will do fine. Lynda FINN