Ingredients
8 Pork & Vegetable Mini Wontons
8 large Boston lettuce leaves
½ cup fresh bean sprouts
¼ cup shredded fresh carrots
1 tablespoon fresh mint leaves rough chopped
3 tablespoons Bibigo Go-Chu-Jang Mayo Sauce
1 tablespoon lemon juice
Mini Wontons Lettuce Wrap with Go-Chu-Jang Mayo Sauce
Mini Wontons Lettuce Wrap
with Go-Chu-Jang Mayo Sauce
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Make the sauce first. In a small bowl, whisk together the Go-Chu-Jang Mayo Sauce and the lemon juice and set aside. 1
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In a large sauté pan, heat oil over medium heat. Arrange Mini Wontons in a single layer and cook until golden brown, about 2 minutes. Flip and cook the other side for another 2 minutes. Remove Mini Wontons from pan and reserve on a paper towel-lined plate to rest. 2
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On a large platter. arrange the lettuce leaves in a single layer. Top each lettuce leaf with some bean sprouts, fresh carrots and fresh mint. 3
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Arrange one Mini Wonton on top of each lettuce wrap. Serve immediately with dipping sauce on the side or drizzled on top. 4
Featured Product: Mini Wontons Pork & Vegetable 24oz
