Dinner

Vietnamese Peanut Sauce Lettuce Wraps Recipe

Name: Vietnamese Peanut Sauce Lettuce Wraps Recipe
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: Vietnamese
Ingredients: 300g / 10 oz peeled whole cooked prawns/shrimp (medium size, about 600g/1.2lb unpeeled whole prawns); 75g / 2.5 oz dried vermicelli noodles (or glass noodles or rice noodles); 12 large or 16-20 small lettuce leaves (baby cos/romaine recommended, or iceberg, butter lettuce); 2 cups beansprouts; 2 cucumbers, julienned; 2 cups mint leaves; 2 cups coriander/cilantro sprigs (or substitute chives plus extra mint); 1/4 cup roasted peanuts, finely chopped; 2 medium carrots, peeled and cut into 2 mm / 1/10″ batons; 1/2 large white radish (daikon), peeled and cut into 2 mm batons; 1 1/2 cups boiling water; 1/2 cup white sugar; 4 tsp cooking salt / kosher salt; 3/4 cup rice wine vinegar (can substitute apple cider vinegar); 2 tbsp natural smooth peanut butter (unsweetened); 2 tbsp hoisin sauce; 1-2 tbsp lime juice (or substitute rice vinegar); 1/3 cup low fat coconut milk; 1 large garlic clove, finely grated; 1 tsp+ sambal oelek (or other chili sauce/paste, optional and adjust to taste); 1 tsp dark soy sauce; 1 tsp white sugar; 1/2 tsp cooking salt / kosher salt; 3 birds eye red chili, finely sliced (optional)

ByEthan Lark March 29, 2026March 29, 2026

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Introduction

Vietnamese Peanut Sauce Lettuce Wraps are a fresh, vibrant dish perfect for a light meal or appetizer. Crisp lettuce combined with flavorful prawns, herbs, and a creamy peanut sauce makes for a delightful balance of textures and tastes. These wraps are easy to assemble and fun to share with friends and family.

A close-up view of a woman's hand holding a fresh green lettuce leaf filled with layers: a layer of white thin rice noodles, topped with bright red chili slices and crushed peanuts, all covered with a light brown sauce, next to visible shrimp pieces that are pink and white, with green fresh herbs around. Below the lettuce is a bowl of white and orange thinly sliced vegetables. There is also a small white bowl of creamy brown sauce with crushed peanuts on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g / 10 oz peeled whole cooked prawns/shrimp (medium size; about 600g/1.2 lb unpeeled whole prawns)
75g / 2.5 oz dried vermicelli noodles (or glass noodles or rice noodles)
12 large or 16-20 small lettuce leaves (baby cos/romaine, iceberg, or butter lettuce)
1 batch quick pickled carrots and daikon (see pickling instructions below) OR 2 carrots finely julienned (plain)
2 cups bean sprouts
2 cucumbers, julienned
2 cups mint leaves
2 cups coriander/cilantro sprigs (can substitute with chives and extra mint)
3 birds eye red chilies, finely sliced (optional)
1/4 cup roasted peanuts, finely chopped
2 tbsp natural smooth peanut butter (unsweetened)
2 tbsp hoisin sauce
1-2 tbsp lime juice (or substitute with rice vinegar)
1/3 cup low fat coconut milk
1 large garlic clove, finely grated
1 tsp+ sambal oelek (or other chili sauce/paste; optional and adjustable to taste)
1 tsp dark soy sauce
1 tsp white sugar
1/2 tsp cooking salt or kosher salt
2 medium carrots, peeled and cut into 2 mm / 1/10″ batons (for pickling)
1/2 large white radish (daikon), peeled and cut into 2 mm / 1/10″ batons (for pickling)
1 1/2 cups boiling water (for pickling)
1/2 cup white sugar (for pickling)
4 tsp cooking salt or kosher salt (for pickling)
3/4 cup rice wine vinegar (or substitute apple cider vinegar, for pickling)

Instructions

Step 1: Prepare the quick pickled carrots and daikon. In a bowl, combine boiling water, 4 tsp salt, and 1/2 cup sugar; stir until dissolved. Add 3/4 cup rice wine vinegar. Submerge the carrot and daikon batons in this pickling liquid. Let them sit for 2 hours, then drain before using. You can store them submerged in the fridge.
Step 2: Make the peanut sauce. In a bowl, mix together peanut butter, hoisin, lime juice (start with 1 tbsp and adjust to taste), coconut milk, grated garlic, sambal oelek, dark soy sauce, white sugar, and 1/2 tsp salt. Set aside to allow flavors to meld while you prepare other ingredients.
Step 3: Prepare the prawns by cutting them in half horizontally and removing the vein.
Step 4: Soak the vermicelli noodles in boiling water according to the package directions. Rinse under cold water to prevent sticking and drain well.
Step 5: Arrange all ingredients on a large platter or in separate bowls. This includes lettuce leaves, noodles, pickled vegetables or julienned carrots, bean sprouts, cucumber, herbs, prawns, sliced chilies, chopped peanuts, and peanut sauce, so everyone can build their own wraps.
Step 6: Assemble each wrap by placing a lettuce leaf down, then adding a small amount of noodles, pickled or fresh vegetables, bean sprouts, prawns, fresh herbs, drizzling with peanut sauce, and sprinkling with peanuts and chili. Fold or roll and enjoy!

Tips & Variations

Substitute cilantro with chives and extra mint if you prefer a milder herb flavor.
Use glass noodles or rice noodles if vermicelli is unavailable.
Adjust the sambal oelek or chili amount for your preferred spice level.
For a vegetarian version, replace prawns with tofu or mushrooms and use vegetarian hoisin sauce.
To add crunch, serve additional roasted peanuts on the side.

Storage

Store any leftover pickled vegetables in their pickling liquid in an airtight container in the refrigerator for up to one week. Keep the peanut sauce in a sealed jar in the fridge for up to 3 days and give it a good stir before using. The prawns and noodles are best consumed fresh but can be stored separately in the fridge for up to 24 hours. Assemble the wraps just before serving to keep the lettuce crisp.

How to Serve

A woman's hand holds a fresh green lettuce leaf filled with several layers: at the bottom are dark green leafy herbs, followed by pink-orange cooked shrimp, topped with thin white rice noodles, bright red sliced chili peppers, and a drizzle of light brown peanut sauce sprinkled with chopped peanuts. Around the hand, there are bowls with shrimps, bean sprouts mixed with red chili slices, and pickled shredded white and orange vegetables, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut sauce ahead of time?

Yes, the peanut sauce can be made a day in advance and stored in the refrigerator. This actually helps the flavors to deepen. Just stir well before serving.

What lettuce works best for these wraps?

Baby cos (romaine), iceberg, or butter lettuce are all good options because their leaves are sturdy and large enough to hold the fillings without tearing.

Ethan Lark