Vietnamese · Dinner
Egg Roll Lettuce Wraps
Ground pork simmers with garlic, ginger, carrot, and shiitake in soy sauce and sesame oil until browned and glazed, then piles into crisp cold lettuce cups with scallion, cilantro, and a hoisin-sriracha dip. Crunchy, savoury, and lightly sweet, the wraps echo classic egg roll filling without the fried wrapper.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
428Calories
25.4gProtein
28.6gFat
18.6gCarbs
9.1gSugar
3.9gFiber
1198mgSodium
108mgChol
8.9gSat Fat
790mgPotassium
95mgCalcium
2.6mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Rehydrate dried shiitake in hot water 10 minutes, drain and dice. Mince garlic and ginger, shred cabbage and carrot, and prepare lettuce cups.
2
Heat
Warm vegetable oil in a skillet over medium-high heat, add garlic and ginger, and cook 1 minute until fragrant and pale gold.
3
Sear
Add ground pork to the skillet, break apart with a spatula, and cook over medium-high heat 5 minutes until no pink remains.
4
Saute
Stir in cabbage, carrot, and shiitake, cook over medium heat 3 minutes until cabbage wilts, then pour in soy sauce and sesame oil, toss, and cook 2 minutes until glossy.
5
Finish
Remove skillet from heat and stir in half the scallions.
6
Whisk
Stir hoisin sauce and sriracha together in a small bowl until smooth.
7
Plate
Spoon pork filling into lettuce cups, scatter with remaining scallion, cilantro, and sesame seeds, and serve with dip.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g ground pork
- 2 cup180g cabbage
- 1/2 cup60g carrot
- 44 dried shiitake mushrooms (15g)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallions (36g)
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp sesame-oil
- 2 tsp2 tsp vegetable-oil
- 88 large lettuce leaves (120g)
- 2 tbsp2 tbsp cilantro
- 2 tbsp30g hoisin-sauce
- 2 tsp2 tsp sriracha
- 2 tsp2 tsp sesame-seeds
