Pork Napa Wraps from Publix

Daytime Web Staff - 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.

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