Coconut Shrimp and Hoisin Chicken Lettuce Wraps with Spring Rolls and Mango Chutney

Turn any dinner into a celebration with this vibrant platter that brings together sweet, savory and spicy flavors. Crispy coconut shrimp, tender hoisin-pineapple chicken, crunchy veggie spring rolls and a tangy pineapple slaw are all served with fresh lettuce leaves for wrapping. A side of mango chutney and spicy mayo lets everyone customize each bite.

This meal is perfect for sharing-lay out all the components and let your family or guests build their own lettuce wraps. It’s a fun, interactive dinner that feels like a feast without the fuss.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Vegetable Spring RollsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

8 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

2 ounce Mango ChutneyView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

4 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 375°F (190°C) with rack in middle. Drain pineapple over a small bowl, reserving juice. Quarter limes. Trim and thinly slice scallions, separating whites from greens. Trim root end from lettuce and separate leaves.
2. Arrange spring rolls in a single layer on a baking sheet. Bake until crispy, turning halfway, about 18 minutes. Let cool 2 minutes. (Air fryer: 390°F/200°C, 8-10 minutes, turning halfway.)
3. Meanwhile, heat a large pan over medium heat. Add coconut and ½ tsp sugar (1 tsp for 4 servings). Cook, stirring, until lightly browned, 1-2 minutes. Transfer to a plate. Wipe pan clean. In a medium bowl, combine coleslaw mix, half the reserved pineapple juice, half of one packet spicy mayo, juice from 3 lime wedges, salt and pepper. Set aside, tossing occasionally.
4. Pat chicken dry. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken in a single layer; cook undisturbed until browned, 1-2 minutes. Add scallion whites and pineapple; cook until softened, 1-2 minutes. Stir in hoisin and remaining pineapple juice; cook until thickened and chicken cooked through, 2-3 minutes. Turn off heat; stir in scallion greens and juice from 2 lime wedges. Season with salt and pepper. Transfer to a serving dish; cover to keep warm. Wipe pan.
5. Rinse shrimp and pat dry. In a large bowl, whisk together tempura batter mix, toasted coconut, ⅓ cup cold water and ½ tsp salt (for 4 servings: ⅔ cup water, 1 tsp salt). If too thick, add cold water 1 tbsp at a time until pancake-batter consistency.
6. Heat ¼-inch layer of oil in the same pan over medium-high heat. Add shrimp to batter; stir to coat. When oil is hot (a drop of batter sizzles), add shrimp in a single layer (work in batches). Cook until golden and cooked through, 2-3 minutes per side. Transfer to a paper-towel-lined plate.
7. Serve lettuce leaves, slaw, hoisin chicken, coconut shrimp, spring rolls, mango chutney, remaining spicy mayo and lime wedges family style for DIY wraps.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, butter lettuce, romaine hearts or even large cabbage leaves work well for wrapping.

Can I make the shrimp and chicken ahead of time?

The chicken can be cooked ahead and reheated gently. The shrimp are best freshly fried for maximum crunch, but you can reheat them in a 350°F oven for a few minutes.

What can I substitute for spicy mayo?

Mix regular mayonnaise with sriracha or your favorite hot sauce to taste.