Serves: 4
Total Calories: 86

1 small head Romaine lettuce or green leaf or iceberg lettuce
6 ounces beef fillet or chicken breasts minced
2 tablespoons lemon grass stock or Chicken Stock
3 tablespoons diced scallion
2 tablespoons Thai fish sauce
2 tablespoons chopped mint leaves
2 tablespoons fresh lime or lemon juice
1 tablespoon toasted rice powder*
1 teaspoon finely chopped garlic
1/4 teaspoon crushed red pepper or cayenne pepper
1/4 teaspoon sugar (optional)

*To prepare toasted rice powder, place ¼ cup uncooked white rice in a small skillet and toast over medium heat until golden brown, about 6 minutes, stirring frequently. Remove from heat and let cool. Transfer rice to a blender or food processor and grind to powder. Store extra rice powder in an airtight container; it will keep indefinitely.
Separate lettuce leaves; wash and dry. Arrange on a platter and set aside.

Combine meat and stock in a small saucepan and cook over high heat, stirring constantly, until meat is cooked through, 2 to 3 minutes. Remove from heat and stir in all remaining ingredients. Transfer meat mixture to a plate. To serve, have diners place a spoonful of filling onto each lettuce leaf and fold leaf over.

Nutritional Facts:

Serves: 4
Total Calories: 86
Calories from Fat: 4

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Angel Wings
Nam Chicken
Thai Toast
Soy Sauce Dip
Manhattan Roll
Spicy Tuna Roll
California Roll
Tiger's Eye
Meekrob
Chicken Sate with Peanut Sauce
Mussel Sate with Ginger Cream Sauce
Volcanic Mussels
Thai Egg Rolls
Crab Spring Rolls with Santa Fe Chili Yogurt Sauce
Thai Wonton
Spicy Wonton with Sweet Tamarind Sauce
Larb
King Cobra