Asian Soy Lettuce Hand Rolls

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16 large butter lettuce leaves
1/2 cup Asian sweet chili sauce
1 pound Soy Ground Round (soy ground meat)
2 scallions, minced
2 tablespoons soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
3 medium shiitake mushrooms (about 1 ounce), stemmed, minced
2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1/4 cup unsalted, roasted cashews, chopped

Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; place on platter with leaves. Mix soy ground round, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add soy meat mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Spoon mixture into lettuce leaves, dividing equally. Garnish with cashews. Roll leaves around filling and dip into chili sauce.

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