Leaf lettuces work best here; the central rib of Romaine is too stiff and often breaks when you try to roll it up. If you don’t have hoisin sauce, substitute BBQ sauce with some added molasses, soy sauce, and Chinese five-spice powder (though straight BBQ sauce is perfectly fine).
3 T hoisin sauce
2 T red or white wine vinegar
1 T soy sauce
1 t toasted sesame oil
1/2 t ground ginger
1-lb. ground beef or other ground meat
4 scallions, chopped
2 carrots, shredded
2 clove garlic, minced
lettuce leaves, washed and dried
1. In a small bowl, whisk together the hoisin sauce (BBQ sauce), vinegar, soy sauce, oil, and ginger.
2. In a skillet over medium heat, cook the beef until browned, about 5 minutes. Add the scallions, carrots, and garlic and cook until tender, another 5 minutes. Stir in in the hoisin mixture and cook until it thickens and the flavors are blended, perhaps three minutes more.
3. Place in a large serving bowl. Put lettuce leaves on each plate and allow each diner to spoon some of the mixture onto a leaf and roll it up.