Yes, I called them bootleg lettuce wraps! My mother was having a party and asked me to bring an appetizer...something I'm not really good at preparing (thanks Mom!). When I asked her EXACTLY what did she have in mind, she simply said, "How about lettuce wraps?"
Ok never mind that I've never made them before...and never mind that I don't know HOW to make them - hell, or how they should taste! I've never had them before because the places I've been that serves them, make them with garlic (and I'm terribly allergic). So I tried a little trick that my mother taught me...FAKE IT TIL YOU MAKE IT!! HAHAHAHA
Pay close attention...you can ALSO use this very mixture to make egg rolls!! Because basically...when it all comes down to it, this is exactly what we put in egg rolls...
1 bottle of Soyaki Sauce (this can be found at Trader Joe's - it's a staple in my house)
1 bag of cole slaw mix (found near bagged salads in your produce section)
1 1/2 cups of cooked chicken breast (shredded)
1 small can of sliced bamboo shoots (minced)
1 small can of sliced water chestnuts (minced)
1/2 cup minced green onions
1 teaspoon cornstarch
3 tablespoons of peanut or sesame oil
1 head of iceburg lettuce "cups"
Most recipes for lettuce wraps will give you a separate recipe for the cooking sauce. Soyaki has EVERYTHING in it (which is why I use it...it's just easier)!! In a large pan (or wok if you have one), heat the oil on medium. Add the entire bag of cole slaw, bamboo shoots, water chestnuts, green onions and Soyaki sauce. Heat until cabbage is slightly wilted and tender. Add cornstarch until sauce thickens a bit...then add chicken and mix until the chicken is well coated. Serve warm in lettuce cups...or add rice as a side and make a meal of it.
For egg rolls, simply add 1 cup of bean sprouts (canned or fresh is up to you) and roll about 2 heaping tablespoons of the mixture in egg roll skins like a burrito. Deep fry, drain and serve!