Chinese lettuce wraps with hoisin (san choy bow)

Chinese Lettuce Wraps with Hoisin (San Choy Bao)

Refreshing, crisp lettuce wraps filled with an aromatic mixture of savory ingredients, topped with sweet hoisin!
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Appetizer, Main Course, Side Dish
Cuisine Chinese
Servings 16 wraps


  • 1 head iceberg lettuce
  • neutral oil for cooking
  • hoisin for serving

Pork marinade

  • 4 oz ground pork or minced pork shoulder
  • ½ teaspoon Shaoxing wine
  • ½ teaspoon soy sauce
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • 1/16 teaspoon white pepper

Filling ingredients

  • 8 oz jicama
  • 2 Chinese sausages
  • 3 shiitake mushrooms dried or fresh
  • ¼ cup onion or 3 pearl onions
  • 2 oz dried shrimp
  • 3 stalks scallions
  • 1 inch piece of ginger

Filling seasoning


Prepare the ingredients

  • Rehydrate dried shrimp and dried shiitake mushrooms (if using) in warm water while you prep other ingredients (these will likely need at least 30 minutes).
    3 shiitake mushrooms, 2 oz dried shrimp
  • Marinate the ground pork in Shaoxing wine, soy sauce, sugar, salt, and white pepper. Set aside.
    4 oz ground pork or minced pork shoulder, ½ teaspoon Shaoxing wine, ½ teaspoon soy sauce, ¼ teaspoon salt, ¼ teaspoon sugar, 1/16 teaspoon white pepper
  • Prep all the filling ingredients by finely dicing them all around the same size. The ginger should be grated or minced. Scallions should be separated into whites and greens. Once the mushrooms are rehydrated, squeeze out the water, remove the stems, and finely dice. Keep all the filling ingredients separated as you’ll be adding them at different times.
    8 oz jicama, 2 Chinese sausages, ¼ cup onion, 2 oz dried shrimp, 1 inch piece of ginger, 3 stalks scallions

Cooking the filling

  • Heat up a pan on medium heat and add 2-3 tablespoon of oil. Once warm, add the aromatics: onions, scallion whites, and ginger. Sauté until fragrant, or about 1-2 min.
    neutral oil
  • Add the marinated pork and stir fry until no longer pink, or about 1-2 min. Add the Chinese sausage, and stir fry 1-2 min. Then continue this process with dried shrimp, then shiitake mushrooms, and finally the jicama.
  • Once the pieces of jicama turn from opaque white to more translucent, add the filling seasonings: soy sauce, oyster sauce, sugar, salt, white pepper, sesame oil, and scallion greens. Mix well, taste, and adjust to your preference. Remove off heat and set aside.
    ½ tablespoon soy sauce, ½ tablespoon oyster sauce, ½ teaspoon sugar, ¼ teaspoon salt, ⅛ teaspoon white pepper, ½ tablespoon sesame oil, 3 stalks scallions

Assembling the lettuce wraps

  • Prepare the iceberg lettuce by pounding the stem on your cutting board — this should loosen it and make it easy to remove. Submerge the lettuce in a large bowl of water and gently remove leaves one at a time. The water should make it easier to remove. 
    1 head iceberg lettuce
  • Once separated, rinse each leaf well under running water. Optionally, you can cut them into round lettuce cup shapes. 
  • Serve by adding ~3 tablespoon of filling into a lettuce cup and topping with a drizzle of hoisin. Enjoy! 
Keyword chinese lettuce wraps
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