Vietnamese · Lunch
Egg Roll Lettuce Wraps
Ground pork stir-fries with garlic, ginger, cabbage, carrot, and water chestnuts in a soy-hoisin glaze, spooned into crisp butter lettuce cups. Finished with sesame oil, rice vinegar, and scallions, it delivers savoury crunch and bright acidity in a low-calorie Vietnamese-inspired wrap.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
385Calories
32.4gProtein
17.4gFat
22.2gCarbs
11.6gSugar
4.2gFiber
918mgSodium
94mgChol
5.3gSat Fat
874mgPotassium
102mgCalcium
2.8mgIron
0.8mcgVitamin B12
40mgVitamin C
Goes well with
Light Lager Beer
local
Vietnamese Iced Coffee (Cà Phê Đá)
international
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Mince the garlic and ginger, shred the cabbage and carrot, dice the water chestnuts, and arrange lettuce leaves as cups on a plate.
2
Heat
Warm 0.5 tsp sesame oil in a nonstick skillet over medium-high heat, add pork, break apart with a spatula, and cook 5 minutes until browned and cooked through.
3
Simmer
Stir in garlic, ginger, half the scallions, cabbage, carrot, water chestnuts, soy sauce, and hoisin sauce; cook 3 minutes over medium heat until cabbage softens and sauce coats the pork.
4
Plate
Remove from heat, stir in rice vinegar and remaining scallions, spoon filling into lettuce cups, and top with sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz412g lean ground pork
- 2 cup180g cabbage
- 1/2 cup60g carrot
- 4 tbsp40g water chestnuts
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 44 scallions, divided
- 1 tsp1 tsp sesame oil
- 2 tbsp30ml soy sauce
- 2 tbsp40g hoisin sauce
- 2 tsp2 tsp rice vinegar
- 88 large butter lettuce leaves
- 2 tsp2 tsp toasted sesame seeds
