Pork Napa Wraps from Publix

Asian Pork Napa Wraps


1 large carrot, finely chopped
1/2 European cucumber, finely chopped
8 ounces napa cabbage leaves (8-12 leaves)
1/4 cup unsalted cashews, coarsely chopped (optional)
1/4 cup hoisin sauce
1 teaspoon ginger spice paste
1 teaspoon garlic spice paste
1 tablespoon reduced sodium soy sauce
1 tablespoon rice vinegar
1 lb ground pork (or chicken)
1/2 cup sliced green onions
1 (5-oz) can diced water chestnuts, drained


  • Peel and cut carrot and cucumber into small cubes.
  • Remove leaves from cabbage. Chop nuts.


  1. Combine hoisin, ginger and garlic paste, soy sauce, and rice vinegar. Set aside.
  2. Preheat large nonstick sauté pan on medium-high 2–3 minutes. Add pork and carrots; cook and stir 3–4 minutes, stirring to brown and crumble meat.
  3. Stir in hoisin mixture and green onions; cook and stir 2–3 minutes more or until carrots are tender and pork has reached 160°F. Remove from heat.
  4. Assemble by dividing meat in cabbage cups; top evenly with cucumber, chestnuts, and cashews. Roll or fold lettuce around mixture and serve.

Note: Add brown rice to complete meal.

WFLA.com provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s