As of late I have developed a strong affinity towards lettuce wraps.  They are a great combination of refreshing and light, yet tasty and filling.  I love that the inside is warm, savory, and generally very fulfilling.  Then the outside is great for balancing out the heavier, oily inside that it wraps around.  The high water content in the leaves is great for a refreshing crunch as you bite in.  The cool exterior and warm interior is a pleasing contrast.  Plus it makes for a great surface to hold without getting your hands greasy.  Granted, once you take a bite you’ll probably get juice dripping out that gets on your hands, but that is easier to avoid.

There are the standard lettuce wraps where you scoop in minced meat and use the lettuce as the “skin” of an egg roll (at least that’s the shape I wrap them in).  I’ve had them at both PF Chang’s and California Pizza Kitchen and they usually come with some crisp white fried rice puffs, as well as some water chestnuts.  I’ve also had egg rolls wrapped in lettuce at pho places and Rock Sugar.  They are dipped in a delectable sauce, which is also appealing and offsets the savoriness with some sweetness.

The things are not cheap as appetizers, but I find I have been getting them whenever I see them on the menu, because they are such a wonderfully balanced dish.  It’s like having your salad, entree, and dessert all in one dish.