How to Make Dining Hall Asian Lettuce Wraps
In 2014’s Ultimate Dining Hall Hacks (Storey Publishing), author Priya Krishna showed college students 75 ways to mix and match dining hall ingredients to concoct marvelous meals. Example: You want cheesecake, but only chocolate cake is available. Solution? Place a sugar cookie in a mug, top it with a few dollops of cream cheese, finish with strawberry jam, and you’ve got cheesecake in a cup. As the school year is almost over, we’re sharing five of Krishna’s hacks throughout this week. Finish strong, students!
Illustration by Jude Buffum
Asian Lettuce Wraps
This is a tale of two lettuces. The first is the tasteless, shredded lettuce you get in the salad bar that doesn’t really do much by way of actually enhancing a dish. And then there are the big, crisp lettuce cups you can usually find in the sandwich line that, when used as a wrap alongside a spicy Asian dipping sauce, can be so satisfying at any part of the day.
Lettuce leaves
Bean sprouts
Sliced carrots
PYOP (pick your own protein)
Soy sauce
Chili sauce
Lay the lettuce leaves flat on a plate and top each one with bean sprouts, carrots, and your protein pick.
Roll the lettuce leaves up into wraps.
In a small bowl, combine equal parts soy sauce and chili sauce. Use this as a dipping sauce for the wraps.
Sauce Options: Many dining halls offer different kinds of Asian sauces. I also like dipping these wraps in Thai peanut sauce or sweet and sour sauce.
More hacks you can use:
Kitchen hacks for boxed cake mix
