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Stuffed Lettuce Wraps


  • 4 large lettuces, leaves separated
  • 1 pound minced beef
  • 1 onion, chopped
  • 2 eggs, beaten
  • 2 scallions, sliced
  • ¼ cup lemon juice
  • Oil for frying
  • ½ cup olive oil
  • Salt and Pepper


  1. Wash lettuce leaves well under running water and then soak in salted water for 30 minutes.
  2. Boil water in a pot and blanch lettuce leaves till almost cooked but still retain their fresh green color. Let drain. Remove the hard vein from each leave until 2 inches below the top of each leaf. Cut the hard veins in pieces, boil to soften and set aside for later.
  3. In a bowl – mix the minced meat, salt and pepper, onion, 1 tablespoon olive oil, 1 egg and knead with wet hands until well combined. Refrigerate for 20-30 minutes.
  4. Spread lettuce leaves (one by one for the bigger leaves – 2 or 3 together for the smaller ones). Place a quantity equal to a walnut on each leaf near the stem and carefully roll it up starting from the stem, tucking the sides in to form a tight packet. Press each packet in your in your hands to flatten and remove any excess liquid. Dip each packet into the beaten egg and fry on both sides until golden brown.
  5. In a deep skillet – cover the bottom with the earlier removed veins, chopped scallions and arrange the lettuce packets over. Add the olive oil, salt and pepper, lemon juice and let simmer until soft.

Romama’s Note: Serve the Stuffed Lettuce Wraps warm or at room temperature.

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  5. Stuffed Tomatoes and Peppers

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