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  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 2 tablespoons rice wine vinegar
  • 3/4 pound head cabbage
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • 1 pint shiitake mushrooms, stems removed and thinly sliced
  • 2 cups leftover shredded cooked chicken or pork or roughly chopped
  • 2 cups mung bean or alfalfa sprouts
  • 1/4 cup sesame seeds
  • 1 teaspoon coarse salt
  • Freshly ground black pepper
  • 2 heads iceberg or romaine lettuce
  • 1 bunch green onions, thinly sliced


  1. Combine soy, mirin and rice vinegar in a small bowl and let stand at least 10 minutes to allow flavors to come together.
  2. Shred cabbage using the slcing bade of a box grater.
  3. Heat sesame and vegetable oils in a wok or large sauté pan over medium-high heat until just beginning to smoke. Add mushrooms and cook 2 minutes. You may also add leftover chicken, pork or shrimp at this point (optional). Add cabbage and cook 2 minutes. Add sprouts, sesame seeds and half the soy mixture and toss to coat. Add salt and pepper. Transfer to a bowl or platter.
  4. To serve, spoon vegetable mixture into a lettuce leaf, garnish with green onions and roll like a burrito. Use remaining soy mixture as dip as needed. Serves 4 as entree or 8 as appetizer.

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The recipe was originally published as Crispy Vegetable Lettuce Wraps on

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