1 large scallion, end trimmed and cleaned, thinly sliced

2 tablespoons fish sauce

1/2 teaspoon sesame oil

1 garlic, finely minced (approximately 1 teaspoon)

1 small shallot, minced (approximately 1 tablespoon)

1 tablespoon rice wine vinegar

1 tablespoon toasted sesame seeds

12 Boston, iceberg or butter leaf lettuce leaves, cleaned and air-dried

1 cup cooked rice noodles, cook according to package directions

1/2 English cucumber, cut into 1/4-inch matchsticks

1 carrot, peeled, cut into 1/4-inch matchsticks

1/4 cup loosely packed mint leaves

1/4 cup roughly chopped peanuts

1 lime, quartered

Method:

To prepare the scallion dipping sauce:

1.   In a medium size bowl, add scallions, fish sauce, sesame oil, garlic, shallot, rice wine vinegar, and toasted sesame seeds. Using a whisk, mix to combine.

To prepare the lettuce wraps:

2.   Allow each person to build their own wrap by filling each with noodles, cucumber, carrot, mint, peanuts, a squeeze of fresh lime and a drizzle of scallion dipping sauce to finish. 

Kitchen Note:  Keep the lettuce leaves wrapped in cold damp towels in the fridge until right before serving.