# Plant-Based Meatball Lettuce Cups with Rice Vermicelli

**By Sherzod Nurkulov** · 2026-06-12

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](https://iplantbased.ae/products/wanted-vegan-mince-uae)
    
-   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.

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> Source: [iPlantBased](https://iplantbased.ae/blogs/recipes-cooking/vegan-meatball-lettuce-cups)