Fifteen Spatulas

Asian Pork Lettuce Wraps

Asian Pork Lettuce Wraps @fifteenspatulas

Asian lettuce wraps make me act funny.

I get huge cravings for these little wrapped up bites…

So I go to the store. I get the ingredients. I make the dish. I eat it.

Then two days later I want it again.

Asian Lettuce Wraps Recipe

Sure, I get cravings all the time for different foods. But usually I eat that food, and my craving is satisfied. That craving knows not to come back for a couple months because there are many other cravings patiently waiting in line.

But these lettuce wraps…I can never seem to get them out of my system. I want them…all the time.

Lucky for me, this is one of the quickest dishes you can put together. And lucky for you, I’m going to give you the recipe.

Asian Pork Tofu Lettuce Wraps Recipe

The first step is to make sure you get some beautiful lettuce, like Butter or Bibb. The lettuce is what you wrap it all up in.

Pork Lettuce Wraps Recipe

The rest is just a matter of throwing a bunch of ingredients in a pan. Get your mise en place ready before you start and ten minutes later you’ll be eating!

So please go make these, enjoy, and experience the bliss that is Asian Pork Lettuce Wraps. I know that’s exactly what I’ll be doing in a few hours…I’ve got another set of ingredients waiting for me in the fridge!

Asian Pork Lettuce Wraps

Yield: 3-4 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes


1 tbsp olive or vegetable oil
1 lb ground pork (80/20)
8 oz can water chestnuts, chopped (5 oz drained)
14 oz container firm tofu, drained well and diced
4 chopped scallions
1 tsp grated ginger
1.5 tbsp garlic, minced
3 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp sriracha
2 tsp sesame oil
rice, for serving
Butter lettuce, for serving


Heat up the oil over medium high heat in a large skillet, then brown the pork for 3 minutes, stirring enough so it doesn't burn. Add the water chestnuts and tofu.

Mix up the scallions, ginger, garlic, hoisin, soy sauce, and sriracha. Add to the pan, and toss all the ingredients. Cook for a few more minutes until the pork is cooked through. Remove from the heat and add the sesame oil.

At the table, fill each lettuce cup with rice and a big spoonful of the pork mixture. Enjoy!

Leave a comment:


  1. Bloggy posted on April 6, 2012 at 10:17 am (#)

    The fresh crispy lettuce leaves is indeed something that I need to have now. Thanks for the recipe and such appealing pictures.

  2. Jaqie posted on April 6, 2012 at 10:31 am (#)

    I act the same way! LOL I can eat this everyday and it made me a little sad when Christian told me that he can’t eat lettuce wraps for a while -__-

  3. sportsgluton posted on April 6, 2012 at 10:36 am (#)

    I’m a strong believer that the best lettuce for wraps is butter lettuce. Just fresh and clean, allowing the ingredients inside to shine. :-)

  4. Tommy posted on April 6, 2012 at 2:32 pm (#)

    This looks great! So fresh and so simple. Agree that butter lettuce is the best for this type of wrap.

  5. Raymund posted on April 9, 2012 at 3:53 am (#)

    I love a simple wrap like those, the crispy lettuce and flavorful filling will definitely make my day

  6. Greg posted on April 9, 2012 at 7:43 pm (#)

    I always want to make lettuce wraps and I always get shot down. I’m not naming names, cougherine, but I have to make these!

  7. Claire posted on April 15, 2012 at 12:06 pm (#)

    I just love lettuce wraps too – a really great quick fresh tasting fix. I’d skip on the pork but would enjoy the Tofu :)

  8. Stella posted on April 18, 2012 at 11:41 pm (#)

    Just found fabulous you and your 15 magical spatulas! I recently started “personal chefing”…made these instantly addictive wraps for my family and for my client family and they were a huge hit!! They requested an encore to be delivered 2 days later!!! :)

    • Joanne Ozug replied on April 20th, 2012 at 9:20 am

      Hi Stella, I’m delighted to hear that! Lettuce wraps are one of my favorite meals…and they’re so easy and quick to do! Happy cooking!

  9. Steph posted on May 12, 2012 at 3:46 am (#)

    I made these tonight and they were just great! I modified it a bit doing 1.5T oyster sauce and 1.5 T hoisin and doubling up on the ginger but obviously have you to credit for coming up with such a fantastic and easy recipe. Thank you!

    • Joanne Ozug replied on May 12th, 2012 at 8:16 am

      YAY that’s great Steph, thanks for letting me know! I love these, they’re pretty quick to make too =)

  10. Nancy posted on September 6, 2012 at 11:28 am (#)

    Hi Joanne! It’s me again! I’ve been using a lot of your recipes since it’s so easy.

    I ran into this dish being too watery/oily. I wanted to make it last night to eat for today (no time to cook today) so I didn’t want to overcook it. Is that why it came out watery? I didn’t reduce it enough? Is there a way I can “fix” that when I serve it for dinner tonight? Thanks so much! I love your blog.

    • Joanne Ozug replied on September 6th, 2012 at 12:12 pm

      Hi Nancy, my husband and I are addicted to this dish and make it frequently, so I’m sad to hear it turned out that way for you. My immediate guesses are that either the pan wasn’t hot enough (so the water can’t cook out), or that the pan was too crowded (again, the water can’t cook out when it’s too crowded). Also, do you drain the tofu? I’m going to add that to the instructions to make it more clear. If you find that the dish is too oily, I would say to omit the 1 tbsp of olive oil when browning the pork. The fat content in fresh pork can vary depending on what cut the butcher is using, so maybe the one you’re using has a high level of fat to it (and thus, is a bit more oily). Hope all that helps. Those are what I suspect could have been the problem.

  11. Lacey posted on November 20, 2012 at 3:17 pm (#)

    I’be looking for a simple recipe because it will be my first time making it but I have a question. Does it have to be ground meat? My son I think will like it but even though I’m not as picky we both have a thing with textures.

    • Joanne Ozug replied on November 21st, 2012 at 8:34 am

      Hi Lacey, this is one of my favorites. I just ate it for dinner last night actually! I’ve never done it without ground meat so I’m not sure. You can maybe do thinly sliced pork tenderloin? It will probably have a drier texture but as long as you try not to overcook I think it’d still be good.

  12. Krista posted on October 22, 2013 at 6:59 pm (#)

    These look excellent. How obvious is the tofu in it? My husband doesn’t much care for the texture of tofu and don’t know if I could sneak it in without him making a fuss. I will definitely be trying these!

    • Joanne Ozug replied on October 23rd, 2013 at 8:54 am

      Hi Krista, you could maybe chop the tofu up smaller to help with texture. This is a really tasty dish and hopefully it will change his mind. Hope you enjoy!

  13. Kentucky Lady 717 posted on November 19, 2013 at 7:44 pm (#)

    This looks wonderful……don’t care for tofu, but maybe will give it another try tho….
    I love your recipes and step by step of how you make them…..keep it up, I think you
    are the only one doing this and I really really like it and will watch it more when I can see
    how something is made and put together…..

    • Joanne Ozug replied on November 20th, 2013 at 5:23 pm

      Thanks!!! Glad the step-by-step photos help so much.

  14. Anna posted on December 7, 2013 at 5:01 pm (#)

    Do you think these would be good with chicken as well?

    • Joanne Ozug replied on December 7th, 2013 at 7:17 pm

      Hi Anna, definitely! Hope you enjoy =)