Plant-Based Meatball Lettuce Cups with Rice Vermicelli

Fresh, vibrant, and packed with bold flavors, these Spicy Plant-Based Meatball Lettuce Cups combine juicy plant-based meatballs, silky rice vermicelli, crisp lettuce leaves, and a creamy Sriracha mayo drizzle. Perfect as a light lunch, appetizer, or shareable party dish, they're quick to prepare and loaded with satisfying textures.

Prep Time: 20 minutes
Cook Time: 10–15 minutes
Servings: 4–6

Ingredients

For the Plant-Based Meatballs

• 250g Wanted Vegan Plant-Based Mince

• 1 tablespoon olive oil

• ½ teaspoon garlic powder

• ¼ teaspoon black pepper

• 1 teaspoon soy sauce

• Pinch of salt (optional)

For the Lettuce Cups

• 1 head iceberg or butter lettuce, leaves separated

• 50–75g rice vermicelli noodles

For the Sriracha Mayo

• 4 tablespoons vegan mayonnaise

• 1–2 tablespoons Sriracha sauce

• 1 teaspoon lime juice (optional)

• ½ teaspoon maple syrup (optional)

For Garnishing

• 2–3 green onions, thinly sliced

• 1 red chili pepper, thinly sliced (optional)

• 1 teaspoon sesame seeds

Method

1. Cook the Rice Vermicelli

Prepare the rice vermicelli according to the package instructions. Drain well and rinse under cold water to stop the cooking process and prevent sticking. Set aside.

2. Prepare the Lettuce

Carefully separate the lettuce leaves and wash thoroughly. Pat dry and arrange on a serving platter.

3. Make the Plant-Based Meatballs

In a bowl, combine the Wanted Vegan Plant-Based Mince with garlic powder, black pepper, and soy sauce. Form into small bite-sized meatballs.

Heat olive oil in a non-stick frying pan over medium heat. Cook the meatballs for 7–10 minutes, turning occasionally, until evenly browned and heated through.

4. Mix the Sriracha Mayo

In a small bowl, whisk together the vegan mayonnaise and Sriracha sauce. Stir in lime juice and maple syrup if using. Adjust the heat level to your preference.

5. Assemble the Lettuce Cups

Place a small portion of rice vermicelli into each lettuce leaf.

Drizzle with Sriracha mayo, then top with 2–3 plant-based meatballs.

Finish with sliced green onions, red chili, and sesame seeds.

6. Serve

Serve immediately while the meatballs are warm and the lettuce remains crisp.

Tips

• Add shredded carrots, cucumber, or fresh cilantro for extra freshness.

• For a milder version, reduce the amount of Sriracha in the sauce.

• These lettuce cups make an excellent appetizer, light dinner, or party platter.

• Leftover meatballs can be enjoyed in wraps, noodle bowls, or salads.

Storage

Store the cooked meatballs, noodles, lettuce, and sauce separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving for the best result.