Ground Lean Meats
Ground Lean Veal
25 min Preparation
10 min Cooking
4 Portions


  • 454 g (1 lb) Fontaine Family lean ground veal
  • 1 head butter lettuce
  • 15 ml (1 Tbsp) olive oil
  • 2 cloves garlic, minced
  • Salt & pepper
  • 2.5 ml (½ tsp) ground ginger
  • 5-10 ml (1-2 tsp) soy sauce
  • 1 x 227g can water chestnuts (approx. 1 cup), drained and diced
  • 500 ml (2 cups) vermicelli noodles, cooked and drained


  • Julienned carrots, red pepper & cucumber
  • Walnut pieces
  • Lime wedges
  • Hoisin sauce
  • Sriracha * sauce optional


  1. Heat olive oil in a large pan over medium high heat for 1-2 minutes. Add minced garlic.
  2. Add the ground veal and brown 5-7 minutes or until no longer pink on the inside. Salt and pepper generously. Don’t stir too frequently to allow the meat to brown and build flavour! Once the first side of the meat is browned, add ground ginger and soy sauce. Stir, breaking up the meat. Add water chestnuts for the last minute of cooking.
  3. Prepare lettuce wraps by placing cooked noodles on lettuce pieces followed by veal mixture. Top with julienned veggies and walnuts. Finish with a squeeze of lime, a drizzle of hoisin and sriracha if you like it spicy.

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