Thai Mushroom Wraps

5 from 1 vote

These Thai Mushroom Wraps are a vegetarian version of the popular Thai street food, Laab gai (aka larb gai), and are made with minced mushrooms, stir-fried with shallots, and combined with many traditional Thai ingredients like mint, cilantro, ginger, soy sauce, and lime.

Course Appetizer, Main Course

Cuisine Thai

Keyword mushroom, mushrooms, wraps

Prep Time 20

Cook Time 11

Total Time 31

Servings servings

Calories 35kcal

Author Debi

Ingredients

1 tablespoon minced fresh ginger
2 cloves garlic peeled and minced
Zest and juice of 1 lime
3 tablespoons low-sodium soy sauce
½ -1 teaspoon crushed red pepper
2 teaspoons sesame oil
2 large shallots finely diced
1 pound mushrooms finely chopped
½ cup cilantro coarsely chopped
3 tablespoons mint finely chopped
4 green onions thinly sliced
large butter leaf lettuce leaves or romaine lettuce leaves

Instructions

Combine the ginger, garlic, lime zest and juice, soy sauce, and crushed red pepper in a small bowl and set aside.
Heat a large skillet over high heat. Add the sesame oil, once hot add shallots and mushrooms and stir-fry for 10 minutes, or until the water is all cooked off and the mushrooms are starting to brown.
Add the ginger sauce mixture and cook for another minute. Add the cilantro, mint, and green onion, and turn off the heat.
To serve, place some of the mushroom mixture on the bottom of one the lettuce leaves, add bean sprouts, shredded carrot, chopped peanuts, if desired.

Notes

Chop all the veggies and herbs before you start cooking.

Add as much or as little crushed red pepper as you like, depending on how spicy you like your foods. Feel free to leave the crushed red pepper out entirely if you’re heat adverse.

Want to use ground ginger instead of fresh? Use ¼ to ½ teaspoon of ground ginger in this recipe. Likewise, if you want to use ground dried garlic, you can; just use ¼ teaspoon for this recipe.

Storage and reheating: Let the cooked mushrooms cool down completely. Keep the mushroom mixture separate and in an airtight container in the fridge for 3 to 4 days.

The mushroom mixture can be served cold from the fridge, or rewarm slightly in the microwave or on the stove.

Nutrition