Reviewed: Nov. 22, 2009

I have made this with ground beef and ground pork and prefer the pork. The pork tastes closer to PF Changs. So tasty!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Monica

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2009

I've tried this with both ground turkey and ground beef. I prefer the beef, although the turkey wasn't bad. There is a lot of chopping and preparing so if you have a friend to help you, it goes really fast and is a lot more fun.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tlmorrison

Cooking Level: Beginning

Home Town: Highlands, Texas, USA

Living In: Queen Creek, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2009

Made it as-is, minus the pickled ginger and it was fabulous. We'll definitely be making it again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

The Ricks Family

Cooking Level: Expert

Home Town: Chesapeake, Virginia, USA

Living In: Saugerties, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2009

These are awsome! I have made them a number of times already! The sauce that was suggested by others is Super important though! Oh, I made mine with ground beef because that was what I had on hand.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

smiles

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2009

Followed the recipe to a T except substituted pork. I made the soy/vinegar based sauce another reviewer suggested and also made my own (1/4 cup of Hoisin sauce, 1 tbsp of vinegar and 1/3 cup of water). It was excellent and my husband now wants to eat this every week! Thanks for the great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JessT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2009

Tasted like a fancy Chinese restaurant. Ate leftovers over a bed of rice like a stirfry, which was also very tasty!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

michelle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2009

Loved this recipe! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sandi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2009

Add shredded carrot and cucumber and its really tasty!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JuliannaG05

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2009

AWESOME!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sara

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2009

I had lettuce wraps several times at a popular Asian restaurant but had never made them myself til I found this recipe. I must say that it was so yummy! I was a little taken back by the fact that it called for ground beef because I had only eaten the kind with chicken but I decided to follow the recipes advice snd used it anyway. I wad pleasantly surprised at how good it was but I think I will try chicken or pork as well. The only changes I made were omitting the water chesnuts and substituted ground Ginger for the pickled Ginger. When the meat was spiced and done, I turned off the fire and added half a package of rainbow salad (red/white cabbage, carrots and broccoli) to add some crunch. I served it with some white Jasmin rice to complete the meal. I must say that my husband was impressed and raved over it! We will have this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2009

so good and I make the sauce someone reccomended A+++

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Saint Joseph, Missouri, USA

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

these were easy and delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tkyoshiwife

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2009

This is so good! I have used ground pork and turkey as well and all taste fabulous. We usually serve ours with cabbage leaves. It has a nicer crunch. Thanks for the recipe Rachel!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2009

This was amazing! I couldn't find pickled ginger so I added chopped ginger and I completely forgot about the asian chili sauce. Still, with those changes, the dish was delicious. My BF already wants to try it with chicken and pork. I will be making this again! :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2009

This was sooooooooo delish! I doubled the recipe and made it with pork sausage and tofu! So very very yummy! Thank you for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kristi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

These were super easy and yummy. Everyone thought they were "fun", Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gina

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2009

Wow! My family gobbled these down so quickly I was lucky to get a couple wraps myself. We used bbq sauce since we did not have hoisin, and regular ginger instead of pickled. Even our Chinese exchange student gave it 5 stars.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Margcooks4wine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

Oh my, this was just like restaurant versions! I did have to make a few changes. I did the sauce instructions + another half. The sauce wasn't enough otherwise. I added extra garlic in the form of one clove right after the recipe was fully cooked - I really like garlic flavor, and asian chili pepper sauce is a must for authentic restaurant taste. I think I did about a half tablespoon? It wasn't too spicy. So add more or less to your tastes. I also used ground chicken. Perfect. I'd love to try this with shrimp, too.

Was this review helpful? [ YES ]
0 users found this review helpful