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1
To prepare the sauce: Place the soy sauce, lime juice, brown sugar, and chili paste in a small bowl and stir until combined.
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2
To prepare the wraps: Peel the onion and cut into 1/4-inch pieces.
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3
Peel and finely chop the garlic or pass it through a garlic press.
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4
Trim the zucchini and mushroom stems, discarding the ends, and dice into 1/4-inch pieces.
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5
Drain the bamboo shoots and cut into 1/4-inch pieces.
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6
Peel the cucumber, cut into matchstick-sized pieces (about 1/8 by 1/8 by 2 inches), and set aside (youll use these for garnish).
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7
Halve the bell pepper, remove and discard the stem, seeds, and pale membranes, cut the pepper flesh into very thin slices, and set aside (more garnish).
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8
Separate the lettuce leaves from the head, wash, and let dry on paper towels.
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9
Place the lettuce, cucumber, and bell pepper on a plate, cover with plastic wrap, and refrigerate until ready to serve.
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10
Coat a large skillet with cooking spray and add the onion.
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11
Cook over medium heat, stirring occasionally, for 10 to 12 minutes, or until the onion is translucent.
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12
Add the garlic, zucchini, and mushrooms, cover, and cook over medium-high heat, stirring occasionally, for 5 minutes.
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13
Add the bamboo shoots, ginger, and half of the sauce and cook, uncovered, for 2 to 3 minutes, or until most of the liquid has been absorbed.
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14
Place the filling in a bowl and serve with the lettuce leaves, cucumber, bell pepper, peanuts, and remaining sauce on the side.
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15
To assemble, place some of the filling inside a lettuce leaf.
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16
Arrange some of the cucumber and bell pepper over the filling.
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17
Sprinkle with some of the chopped peanuts, drizzle with the sauce, and wrap up like a burrito.
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18
Chili paste is a blend of hot chile peppers, garlic, and oil and is used in many different Asian dishes.
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19
You can find it by the Asian foods in most grocery stores.
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20
If youve never used it before, start with a little and add more to suit your tastes.
