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Firecracker Vegetable Tempura Lettuce Wraps

Time 10 minutes
Yields Serves 4
Firecracker Vegetable Tempura Lettuce Wraps
(Mariah Tauger / Los Angeles Times)
1

If the tempura is fresh, set the pieces in a single layer on a wire rack to keep them crisp. If the tempura has been refrigerated, reheat in a toaster oven or an oven set to 400 degrees until crisp, 7 to 10 minutes. Cut into 1-inch-wide strips, if needed.

2

Meanwhile, whisk the tempura sauce, vinegar, chile and oil until well mixed.

3

Divide the tempura and avocado slices among the lettuce leaves. Drizzle the sauce all over, then top with the pepitas and rice crackers. Serve immediately.

Variations:
Shrimp Tempura and Avocado Lettuce Wraps: Substitute 6 shrimp tempura for the vegetable tempura, cutting off the tails and slicing each piece crosswise in half.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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