Recipe by Lori Ross
1 head Boston or iceberg lettuce to use as lettuce cups
1/2 cucumber, thinly sliced
2 cup bean sprouts
5 or 6 sprigs of combination of mint, basil, parsley
Bowl of rice or noodles, if this is a vegetarian meal.
To Serve: Place each ingredient in a separate bowl in the center of the table. Or if you don’t want to wash a lot of dishes, use a single large platter. If using a single platter, arrange the lettuce in an attractive manner on one end of a long platter. Place the fillings separately in stripes along the rest of the platter starting with rice or noodles (or cooked meat, poultry, or seafood if not a vegetarian meal) and then raw ingredients such as cucumbers, bean sprouts, and herbs. Place the platter in the center of the table and serve with one or two dipping sauces.