15 Delicious Water Chestnut Substitutes for Lettuce Wraps

Water chestnuts, also known as Chinese water chestnuts, are tasty, crisp, and sweet. They appear in a variety of Chinese meals, including lettuce wraps, chop suey, and stir-fry. They are aquatic tuber vegetables similar to chestnuts, however they are not nuts.

If the recipe asks for water chestnuts and you are unable to get them in grocery shops, you may use common replacements that may alter the flavor of the meal somewhat but will still provide the unusual crunch and unique flavor you want.

The following are some of the top water chestnut substitutes:

1. Turnips
2. Canned water chestnuts
3. Jicama
4. Jerusalem Artichokes
5. Pecans
6. Bamboo Shoots
7. Celery
8. Fresh Ginger
9. Daikon

Continue reading to find out what you may use in place of water chestnuts that won’t ruin the flavor of the meal.

Top 15 Substitute for Water Chestnuts

Aside from their delicious flavor, water chestnuts are rich in nutrients. They are rich in potassium, which lowers your risk of high blood pressure and stroke. It also contains a number of antioxidants, which assist to lower your chance of developing a variety of chronic health conditions.[Source]

The plant is indigenous to China, Japan, the Philippines, and India, although it is also found in Africa and Australia. It is not always simple to get fresh produce outside of these nations.

Smaller turnips and canned water chestnuts are some of the closest equivalents in terms of flavor and texture. Of course, you may still consider the other replacements listed below.

Turnips

Aside from being accessible all year, turnips are also one of the most cost-effective alternatives to water chestnuts. Avoid huge turnips for this reason since they have an unpleasant flavor. Choose turnips with a diameter of less than three inches.

White turnips are also preferred over other types. White turnips have a moderate flavor that isn’t overpoweringly spicy.

When using turnips instead of water chestnuts, slice them first. Place the slices in a pot of boiling water with oil and salt. Cook until the potatoes are tender. In terms of quantity, a 1:1 ratio or a gram of white turnip slices for slightly more than a gram of water chestnuts may be used.

Canned Water Chestnuts

The canned kind has a more mixed taste, but it has a texture that is virtually identical to fresh water chestnuts. This is great for individuals who want the texture of fresh ones. In this scenario, the full version, which is crunchier than the sliced version, is favored.

Because water chestnuts are high in ferulic acid, they keep their crispness when cooked and canned in water. It is preferable to utilize this vegetable within two to three days after opening it. Every day, change the water and store it someplace cold.

If you can’t locate the complete version, use the sliced version instead, but fried them for a couple of minutes beforehand. Add the canned water chestnuts at the end of the cooking time so they don’t lose their crunch.

To get the full taste and smooth texture of water chestnuts, bake them or boil them in water before adding them to soups and purees. When creating the replacement, you may utilize a 1:1 ratio. If you’re using canned water chestnuts in a cake batter, make sure you cook them all the way through.

Jicama

Jicama, like water chestnuts, is crisp and juicy. This root vegetable is heavy in starch and low in sugar. When raw, it is sweet, and this sweetness combines with the other components once cooked.

It’s a convenient snack for folks who want sweets yet wish to reduce weight or have diabetes. When using jicama as a replacement for water chestnuts, it is advisable to boil its slices.

To use jicama instead of water chestnut, add slices to your meal gradually and taste before adding more. This ensures that the vegetable does not overshadow the flavor of the other elements in the meal.

Jerusalem Artichokes

Jerusalem artichokes, sometimes known as sunchokes, are linked to sunflowers but not to artichokes. When cooked with a moderate artichoke heart taste, they soften.

It is better to utilize raw water chestnuts as an alternative to water chestnuts. Some eat them raw with the skin, while others peel it before eating or cooking. Remove any filth from the skin by properly rinsing them.

Sunchokes should be consumed in moderation since they contain insulin, a carbohydrate that the body takes longer to digest.

Pecans

If you desire the nuttiness of water chestnuts but can’t find them, pecans are a good replacement. They are ideal for desserts and pair nicely with maple, caramel, and vanilla.

They are tougher than water chestnuts and high in nutrients such as fiber, healthy fats, and proteins that provide energy. They also include potassium, magnesium, and calcium, which aid in the maintenance of good blood pressure.

When substituting pecans for water chestnuts, roast them beforehand to improve their scent and taste.

Bamboo Shoots

Bamboo shoots may be used in place of water chestnuts in certain Asian meals, but not in others where their fibrous and somewhat bitter flavor would dominate the other components. They have a crispiness and texture akin to water chestnuts.

However, bamboo shoots must be well cooked. They contain chemicals that, when taken, may cause cyanide formation in your intestines.

When substituting, use a 1:1 ratio, however it is advisable to cut the bamboo shoots first and remove any unwanted bits. Add the bamboo shoots gradually and test the meal before adding more to confirm that the flavor is to your satisfaction.

Celery

This may be used in place of water chestnuts in certain recipes, but not in all. The nicest thing about celery is that it is widely available.

Celery may be used in recipes that call for a little quantity of water chestnuts to provide color, taste, and crunch.

Use the lowest section of the stalk, cut it, and add it to the dish as it is ready to complete cooking. This keeps the celery stems from becoming too soft. To make the replacement, use two grams of freshly chopped celery for every gram of water chestnuts called for in the recipe.

Fresh Ginger

Because ginger has more warmth and sweetness than water chestnuts, it cannot be used as a replacement in many recipes. Instead of one gram of fresh water chestnut, add 1.5 grams of raw and finely chopped fresh ginger. Taste the food and adjust the seasoning to your liking.

Daikon

It’s a winter radish, and it’s one of the most popular vegetables in Japan and many other Asian nations.

It has a wonderful surface and a tangy taste, and it may simply be substituted in place of water chestnuts in many dishes. Daikon is less spicy and gentler than other types of radish.

Water chestnuts may be substituted for low-calorie side dishes, stews, and soups. It may also be served uncooked as an appetizer.

A gram of daikon may replace one gram of fresh water chestnut in a recipe. If the recipe asks for two grams of fresh water chestnuts, substitute a gram of turnips and two grams of sliced daikon.

Radish Slices

2 cups water chestnuts, then gradually add the sliced radish and season to taste.Although larger in size, radish has a taste comparable to water chestnuts. When substituting, keep the 1:1 ratio in mind, but make sure the radish is finely diced. If the recipe requires more than one 1

To keep a high degree of sharpness in the taste of the radish, it is essential to leave the skin on. Peeling its skin will significantly reduce the heat of this vegetable.

Hazelnuts

In recipes that call for a strong nutty taste, hazelnuts may be substituted for water chestnuts. They go well with nutty soups, savory sauces, and desserts.

You may alternatively chop the nuts and process them in a food processor to make water chestnut flour.

Almonds

Although they are pricey, almonds are the most flavorful substitution for water chestnuts in recipes. However, their flavors differ because almonds are somewhat bitter and salty, but both are crunchy. Almonds may be used in recipes that call for crunch.

On the other hand, pulverized sweet almonds may be processed into almond flour. It has a sweet and savory taste, making it an ideal substitute for water chestnut flour.

Potatoes

Water chestnuts may be substituted with potatoes, Irish potatoes, or white potatoes. They are nutrient-dense, crunchy, and have a tangy and sweet flavor.

You may eat them cooked or uncooked. They may serve as a wonderful foundation for any customized meal.

Rutabaga

If you want to change up the taste of a dish that calls for water chestnuts, try this canned product. It provides something fresh, which may inspire you to be more creative while preparing your recipes and creating the substitute.

Crosnes

Crosnes provide several health advantages in addition to being a wonderful substitute for water chestnuts in recipes. They include a lot of fiber, calcium, magnesium, and potassium.

They are extensively used in Asia to relieve constipation and headaches. They function similarly to pain relievers but without the negative side effects.

Crosnes may be cooked in the same manner as water chestnuts are cooked. However, because to their spiral structure, peeling or scraping them might be difficult. Instead, scrape its skin until it peels off under running water.

They may be used as accents in both raw and cooked foods, but only in modest amounts. You may pickle them before adding them to salads or roast them before adding them to poultry dishes. When making crosnes, remove them from the fire before they get mushy.