One of my favourite Chinese starters – Lettuce Wraps with pork or chicken, loads of hidden crunchy vegetables in a tasty savoury brown sauce, bundled up in fresh lettuce. Also known as San Choy Bow, it’s arguably the ultimate “just happens to be healthy” food in the whole wide world …..
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
San Choy Bow – Chinese Lettuce Wraps
The Chinese name for Lettuce Wraps is San Choy Bow which is how it’s written in menus at Chinese restaurants here in Sydney, though the spelling varies widely from place to place and I’m yet to find a definitive answer for what the proper spelling is.
I may not know how to spell it, but I do know you’re going to love them!!
How to make Lettuce Wraps
Lettuce wraps are made with ground / mince meat and vegetable filling with a savoury Chinese sauce spooned into lettuce cups, then wrapped into a roll shape to eat.
For a great Lettuce Wrap, it all comes down to the sauce. It takes more than just a splash of soy sauce to make a truly delish Lettuce Wrap.
Get the sauce right and you can pretty much put anything into the filling. And it is one of those rare recipes that is genuinely great made entirely vegetarian. I would just as happily scoff down a meat free version of this as I would a traditional pork version.
What goes in a Lettuce Wrap filling
I don’t think there are definitive rules for what goes in Lettuce Wraps, but the common ingredients I see at Chinese restaurants are:
pork (chicken and turkey are ideal subs)
water chestnuts
onion
After this, things get a bit blurred. Other common ingredients which I’ve included in my recipe are:
Baby corn
Shiitake or other mushrooms
Carrots
And those that border more towards “Western” Chinese have all sorts of other vegetables in it, like normal corn, capsicum etc.
Make it real with water chestnuts!
If you can find them, I really urge you to use Water Chestnuts. It doesn’t have a strong flavour, but the unique thing about Water chestnuts is the texture.
Even canned, it is crunchy and a bit juicy and it’s a quintessential part of the Chinese Lettuce Wrap experience. ☺️ Nowadays in Australia, they are found in both the Asian section and canned vegetable section of supermarkets (Woolies, Coles etc).
Lettuce wraps are a fantastic quick and easy meal that also happens to be healthy. In Chinese restaurants, it’s served with crisp Iceberg Lettuce which tends to crack when folded. For a more practical option, use soft lettuce leaves like Butter Lettuce or Bib Lettuce (US).
Enjoy!– Nagi x
More quick and easy Chinese restaurant favourites
Chop Suey (Chicken Stir Fry)
Browse all Chinese restaurant recipes
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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San Choy Bow (Chinese Lettuce Wraps)
Ingredients
Sauce
- 1 1/4 tsp cornflour / cornstarch
- 3 tbsp water, separated
- 1 1/2 tbsp light soy sauce (Note 1)
- 1 tsp dark soy sauce (Note 1)
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp Chinese cooking wine (or sub Mirin or dry sherry, Note 2)
- 1 tsp white sugar (can omit)
Filling (Note 6)
- 1 tbsp peanut oil
- 1 clove large garlic, minced
- 1/2 tsp ginger, minced
- 300g / 10oz pork mince (ground pork) (Note 3)
- 1/2 onion, finely chopped
- 1 small carrot, finely chopped
- 100g/ 3.5oz canned water chestnuts, drained and finely chopped (Note 4)
- 5 baby corn, canned or fresh, finely chopped (Note 4)
- 5 mushrooms, finely chopped(shiitake is best, I used Swiss Brown)
Serving
- 8 leaves large or 16 – 20 small lettuce, preferably soft (Note 5)
- Crushed peanuts
- Finely sliced scallions / shallots
Instructions
- Mix cornflour with 1 tbsp water until lump free. Then add remaining Sauce ingredients and mix.
- Heat oil in a wok or large skillet over high heat. Add garlic and ginger, give it a quick stir then add onion.
- Cook for 1 minute then add pork. Cook pork until it turns white.
- Add all the vegetables. Cook for 2 minutes until the carrot is softened and pork is cooked through.
- Add Sauce and cook for 1 1/2 minutes or until it thickens and glossy, coating the Filling.
- Transfer Filling into serving bowl. Lay out lettuce leaves, peanuts and scallions on the side.
- To serve, spoon some Filling into a lettuce leaf. Top with peanuts and scallions, bundle it up and enjoy!
Recipe Notes:
Nutrition Information:
Life of Dozer
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Julie says
I made this dish last night as it is my husband’s fav at the Chinese restaurant.
We both found the meal to be extremely salty and I personally didn’t like it at all.
I cooked the meal exactly as the recipe stated.
I think there was way too much soy sauce for our likings.
Anyway, I just thought that I would let you know.
Nagi says
Hi Julie, sorry you found it too salty – can I ask what soy you used and what size tablespoon? N x
Julie says
Hi Nagi.
In reply to your question, I used Aussie size measuring spoons.
I’m so sorry Nagi. I have just reread the recipe and I used a tablespoon of dark soy instead of a teaspoon.
No wonder it was too salty for us.
Again, so sorry that I misread the recipe.
LINDA W says
I made this yesterday for an Asian themed dinner party and everyone just loved it and said it was so much better than what they serve in the restaurants! There was no left overs which is a true sign of deliciousness. The shiitake mushrooms and water chestnuts just added to the flavour and texture. Will be making this again. Thank you Nagi, your recipes are turning me into a Super Chef😁
Nagi says
I’m so glad it was a hit Linda! ❤️
Debbie says
It is a pleasure to send you our rave reviews for the lettuce wrap recipe!!
Absolutely Amazing!
My daughter and I attempted to make the San Choy Bow after shopping 3 stores for ingredients. Appreciate the tips with the Chinese cooking wine, now that I know where to buy it, I will keep on hand. We decided we were very hungry, so decided to quadruple the recipe, we have more than enough for 2 meals!
As for the end result, it was the Absolute Best lettuce wraps we have ever had!!! So Happy with the results. It was a lot for 3 of us, looking forward to enjoying once again.
I have never been a fan of blogs, Nagi I am pleased to say I am hooked!!
I had made the Oven Baked Chicken Breast as the first recipe from your blog and this being the 2nd. I am extremely excited to try more of your recipe and the tips along with notes are very helpful. Any questions I may have had, are answered.
THANK YOU!!!
pamela says
this was so popular wth family now a staple the water chesnuts add the xtra touch.
many thanks
Nagi says
You’re so welcome Pamela!!
Linda J. says
YUMMMMM!!!! Easy and SOO good!
Nagi says
Wahoo! Thanks Linda!
Michele says
That was so yummy and easy to follow. Thank you.
Nagi says
You’re so welcome Michele!
Claire Borg says
Just love this dish. Want to make it ahead for a dinner party. Can the meat be reheated? Thank you
Nagi says
Yes definitely Claire! Just reheat covered in the microwave – N x
Mark Forde says
I’m making this tonight for dinner. You’re my go to Asian foodie. I’m doing this with your lo mein which is amazing.
Lynette Truskett says
Made San Choy Bao, absolutely delicious and so easy to make. Thank You
Nagi says
That’s great to head Lynette, I’m so happy you enjoyed it!
Joey says
Super easy and delicious. I made one version with pork for hubby and kids, and another with vegetarian mince for me. I was taste testing the filling at the end and had to stop myself, otherwise there would be none left! Absolutely going to be a recipe I make for my family over and over again. Thank you for sharing, Nagi! Yet another winner.
Nagi says
I’m so glad you could adapt it to eat yourself, that’s great Joey!
Maria says
These lettuce wraps were delicious!
Really easy to make and refreshing to eat with the lettuce. Will definitely be making this again!
Nagi says
I’m so glad you loved them Maria!
Lis says
I am preparing to go on a camping holiday. Is this recipe suitable to dehydrate and then rehydrate? Thank you in advance.
Nagi says
Hi Lis, I have never tried to be honest, I don’t know all that much about dehydrating and re-hydrating!
CK says
Thanks Nagi – whole family loved it! Hand-cut pork loin steaks into mince as I find this makes for good results with any recipe. I didn’t have any fresh ginger so used the equivalent amount of pickled. Upped the garlic to compensate. Sensational.
Mish says
WOW!!! Thank you Nagi again for another cracker of a meal!!! So crisp and flavoursome – another keeper. Who am I kidding, they all are 😊
Tamika says
Absolutely loved it and it was so easy! I had about 500g of pork mince so I doubled the sauce mix. My partner is a chef and said it was the best meal he’d had in so long!
Nagi says
Woah what a great compliment Tamika!
Bianca says
Looks delicious. I don’t know if this a stupid question, but are you supposed to heat the sauce when making it, or just when you add it to the meat mix?
Nagi says
There’s never a stupid question! No need to heat the sauce, simply mix together and it will cook when you add it to the pan – N x
Jsvsew says
Made this and we loved it – I couldn’t find any Chinese cooking wine. The other thing I didn’t notice it said 5 mushrooms – I used 8 oz.of white – still came out great! I also chopped everything up except meat in my food processor…Great time saver! Keep them coming!
Nagi says
What a great tip, that makes things super easy!
Marie says
Hi Nagi! Thank you very much for sharing this recipe! I didn’t have any mushrooms and I substituted the water chestnuts for some jicama that I had. It was a hit!
Dara says
Loved the recipe! Family loved it-better than previous attempts with other recipes-Yay! I did upsize a bit too much, so am wondering if it can be successfully frozen? If I don’t freeze I will end up eating it all myself when no one is watching;)
Thanks.
Nagi says
😂😂 Yes, you can freeze this if you can resist the urge to eat it ☺️
Nick says
It was a great recipe, really nice, love the sauce!
I just don’t think the nutrition panel is correct, I don’t see how a dish using pork mince can have a serving size of 255g but only contain 253 calories?
Diana says
Happy 2019 Nagi!! I made this last night for a very happy family. I only had beef mince though, and instead of finely chopping the onion and carrot, I whizzed them together in my food processor and fried them off together. Very lazy, but it worked out ok. The flavours were beautiful – Thank you.
Nagi says
Happy new year Diana!!! I’m so glad it turned out for you!