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Thai Lettuce Wraps

Appetizers, Dinner, Entrees, Ethnic, Low Phosphorus, Low Potassium, Low Sodium


Based on 6 servings per recipe.

  • 1 tablespoon vegetable oil
  • 3 green onions or shallots, thinly sliced
  • 1 Thai chili, diced
  • 3 garlic cloves, minced
  • 1 1/2 pounds ground pork
  • 1 tablespoon Homemade Low Sodium Soy Sauce
  • 1/2 teaspoon shrimp paste
  • 2 teaspoons granulated sugar
  • 4 tablespoons fresh cilantro, finely chopped
  • 4 tablespoons fresh basil, finely chopped
  • 8 leaves iceberg or butter lettuce


  1. Heat oil in a large skillet or wok over medium heat.
  2. Add green onions, Thai chili, and garlic.
  3. Stir-fry for 2 minutes.
  4. Add ground pork and cook for 15 minutes or until cooked through.
  5. Add low sodium soy sauce, shrimp paste, sugar, and half each of the cilantro and basil.
  6. Cook for 5 minutes.
  7. Top with remaining cilantro and basil.
  8. Fill lettuce leaves with about 2 ounces of pork mixture.

About This Recipe

This favorite appetizer has a makeover with low sodium ingredients.

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