Chinese Tacos

A friend from Thailand, visiting Jayne March and her family, prepared these lettuce rolls, which can also be made with ground chicken.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 445
  • Calories from fat: 63%
  • Protein: 23g
  • Fat: 31g
  • Saturated fat: 10g
  • Carbohydrate: 16g
  • Fiber: 2g
  • Sodium: 620mg
  • Cholesterol: 85mg


  • Salad oil
  • 1 ounce dried thin rice noodles (rice sticks or mai fun)
  • 1 pound ground lean beef
  • 1 cup finely chopped mushrooms
  • 1/3 cup finely chopped canned water chestnuts
  • 1/3 cup thinly sliced green onions (including tops)
  • About 2 tablespoons soy sauce
  • 1/4 teaspoon chili flakes (optional)
  • 1 tablespoon cornstarch
  • 3 tablespoons dry sherry
  • 1 pound iceberg or butter lettuce, rinsed, crisped, and separated into leaves


  1. 1. Pour about 1 inch oil into a 14-inch wok or a 5- to 6-quart pan over high heat. When oil reaches 375°, add noodles in 2 equal batches, turning over once until they puff, almost immediately. Lift from pan with a slotted spoon and drain on paper towels.
  2. 2. In a 10- to 12-inch frying pan over high heat, stir and crumble beef until small pieces. Add mushrooms, water chestnuts, green onions, 2 tablespoons soy sauce, and chili flakes. Stir often until juices evaporate and mixture is lightly browned, 5 to 7 minutes.
  3. 3. Meanwhile, in a small bowl, blend cornstarch and sherry until smooth. Add to pan and stir until mixture boils. Remove from heat and add more soy sauce to taste. Pour into a bowl. Put noodles and lettuce in separate bowls.
  4. 4. For each portion, spoon noodles and meat mixture onto a lettuce leaf and roll up to eat.
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