Sang Choy Baw Lettuce Rolls
Discover the irresistible flavors of Sang Choy Baw Lettuce Rolls, a quick and healthy Asian-inspired dish that’s perfect for weeknight dinners or as a crowd-pleasing appetizer. This recipe features crisp iceberg or butter lettuce leaves filled with a savory mixture of ground pork (or your choice of chicken, turkey, or tofu), vibrant vegetables, and aromatic seasonings like garlic, ginger, and soy sauce. Water chestnuts add a delightful crunch, while hoisin and optional oyster sauce infuse the filling with rich, umami depth. Easily customizable with a spicy kick of chili sauce and a fresh cilantro garnish, these lettuce wraps offer a low-carb, gluten-friendly option with just 15 minutes of cooking time. Serve them fresh for a light, satisfying meal that’s as fun to assemble as it is to eat!
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Recipe Information
Ingredients
- 1 head Iceberg lettuce or butter lettuce
- 500 grams Ground pork (or substitute with chicken, turkey, or tofu)
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 medium Onion, finely diced
- 1 medium Carrot, finely diced
- 1 can (227g) Water chestnuts, finely chopped
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Oyster sauce (optional)
- 1 teaspoon Sesame oil
- 2 Spring onions, thinly sliced
- 1 teaspoon Chili sauce (optional, for a spicy kick)
- 2 tablespoons Fresh cilantro, for garnish
Instructions
Carefully separate the lettuce leaves, keeping them intact. Wash them thoroughly under cold water and pat dry. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic, grated ginger, and diced onion to the skillet. Stir-fry for about 2 minutes or until fragrant.
Add the ground pork (or chosen protein) to the skillet and cook for 5-7 minutes until browned and fully cooked, breaking up any clumps as it cooks.
Stir in the diced carrot and chopped water chestnuts. Cook for an additional 2 minutes to soften the vegetables.
Add soy sauce, hoisin sauce, oyster sauce (if using), sesame oil, and chili sauce (if desired) to the mixture. Stir well to coat the ingredients evenly, and cook for another 2-3 minutes to allow the flavors to meld.
Remove the skillet from heat and stir in the sliced spring onions.
To serve, spoon a portion of the filling into the center of a lettuce leaf, garnish with fresh cilantro, and wrap it like a taco or roll.
Enjoy immediately, wrapping each roll as you eat to keep the lettuce crisp.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 7.6 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 927 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
