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

Asian Pork Lettuce Wraps


  • 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


  1. 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.
  2. 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.
  3. At the table, fill each lettuce cup with rice and a big spoonful of the pork mixture. Enjoy!

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21 comments… add one

Leave a Comment

  • avatar Bloggy April 6, 2012, 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.

  • avatar Jaqie April 6, 2012, 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 -__-

  • avatar sportsgluton April 6, 2012, 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. :-)

  • avatar Tommy April 6, 2012, 2:32 pm

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

  • avatar Raymund April 9, 2012, 3:53 am

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

  • avatar Greg April 9, 2012, 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!

  • avatar Claire April 15, 2012, 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 :)

  • avatar Stella April 18, 2012, 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!!! :)

    • avatar Joanne Ozug April 20, 2012, 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!

  • avatar Steph May 12, 2012, 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!

    • avatar Joanne Ozug May 12, 2012, 8:16 am

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

  • avatar Nancy September 6, 2012, 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.

    • avatar Joanne Ozug September 6, 2012, 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.

  • avatar Lacey November 20, 2012, 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.

    • avatar Joanne Ozug November 21, 2012, 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.

  • avatar Krista October 22, 2013, 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!

    • avatar Joanne Ozug October 23, 2013, 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!

  • avatar Kentucky Lady 717 November 19, 2013, 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…..

    • avatar Joanne Ozug November 20, 2013, 5:23 pm

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

  • avatar Anna December 7, 2013, 5:01 pm

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

    • avatar Joanne Ozug December 7, 2013, 7:17 pm

      Hi Anna, definitely! Hope you enjoy =)


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