Thai Pork Rolls

You can use 12 smaller cabbage leaves instead of 6 large napa cabbage leaves. Place 2 leaves side by side, fill, and roll.

Yield: 6 servings (serving size: 1 roll)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 0.0%
  • Fat: 8.8g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 17g
  • Carbohydrate: 3.8g
  • Fiber: 0.7g
  • Cholesterol: 54mg
  • Iron: 0.9mg
  • Sodium: 206mg
  • Calcium: 57mg


  • 8 cups water
  • 1 pound lean ground pork
  • 2 large garlic cloves, minced
  • 1 cup fresh bean sprouts
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons oyster sauce
  • 2 teaspoons salt-free Thai seasoning (such as The Spice Hunter)
  • 6 large napa (Chinese) cabbage leaves
  • Cilantro sprigs (optional)


  1. 1. Bring 8 cups water to a boil in a large Dutch oven.
  2. 2. Cook pork and garlic in a large nonstick skillet over medium heat until pork is browned, stirring to crumble. Drain and return pork to pan. Add bean sprouts and next 3 ingredients to pork mixture; cook until thoroughly heated.
  3. 3. Add cabbage leaves to boiling water; cook 30 seconds. Drain.
  4. 4. Spoon about 1/2 cup pork mixture onto 1 end of each cabbage leaf; roll up, leaving ends open. Garnish with cilantro, if desired, and serve immediately.
  5. carbo rating: 3
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