This recipe is inspired by a beloved restaurant in Winnipeg that has long since closed its doors—a special place where my mom once celebrated a wedding and enjoyed this very dish. Back then, because of the delicate nature of the noodles, you had to preorder it at least 24 hours in advance. Trust me, it was well worth the wait! Now, you can easily recreate this flavorful lettuce wrap experience right at home without the need for advance ordering. Just make sure your deep fryer or cooking setup can reach the right temperature—ours does the trick with a pot of oil heated on a portable cooking element. You can read more about the restaurant’s famous dishes and history in this Winnipeg Free Press article.
Ellen’s Pork and Water Chestnut Lettuce Wraps
Prep Time: 15–20 minutes
Cook Time: 50 minutes
Serves: 6 (more if served as an appetizer)
Ingredients:
- 2 bundles of vermicelli rice noodles (for deep frying)
- 1 cup chopped oyster mushrooms
- 1 cup chopped white button mushrooms
- ½ large white onion (about 1 cup, chopped)
- 3 cloves fresh garlic, minced
- 1 heaping cup diced fresh water chestnuts (canned can be substituted, but fresh is recommended)
- 1 (9 oz) package frozen chopped spinach (or use fresh spinach)
- 1 lb lean ground pork
- 2 tbsp sesame oil
- ¼ cup dark soy sauce
- ½ cup chopped green onions
- 1 head Boston lettuce (for wraps)
- 1 litre cooking oil (for deep frying the noodles)
Tools Needed:
- Large pot for deep frying
- Portable cooking element (preferred for outdoor use)
- Long tongs
- Two large bowls (one for uncooked and one for cooked noodles)
Step 1: Heat the Oil (for noodles)
- Heat oil in a large pot on a portable cooking element—ideally outdoors like a balcony to avoid lingering odors and mess.
- Bring oil to 400°F. This temperature is critical—lower temperatures will cause the noodles to absorb oil instead of puffing up instantly.
- Keep the pot uncovered while heating and never leave it unattended.
Step 2: Prepare the Filling
- Cook and drain the spinach. Set aside.
- Peel and finely dice the water chestnuts. This is a bit of a task, but they’re the secret ingredient—totally worth the effort.
- Chop mushrooms, onion, and mince the garlic.
- In a large frying pan, heat 2 tbsp sesame oil. Sauté the mushrooms until tender, then add onion and garlic. Stir often over medium heat until onions are soft and shimmering.
- Add the ground pork. Cook thoroughly, breaking up the meat as it browns.
- Stir in the cooked spinach, soy sauce, and diced water chestnuts. Mix well and cook until everything is heated through. Set aside.
Step 3: Prep the Lettuce
- Wash the Boston lettuce and gently separate the leaves.
- Tip: Remove the core first to make leaf separation easier—like “taking out the heart” of the lettuce. The leaves should be cup-shaped to hold the filling.
Step 4: Fry the Noodles
- Break apart the bundles of vermicelli into loose strands and place them in a large bowl (they may fly around a bit—have fun!).
- Test the oil with one strand: it should instantly puff up and turn white.
- Working in small batches, drop noodles into the oil. They will puff up within seconds.
- Quickly flip and remove with long tongs. Place in a second bowl lined with paper towel.
- Note: These noodles are best fresh. If made too far in advance, they can absorb oil and lose their crispiness.
To Serve:
Set out bowls of crispy noodles and the warm pork mixture, along with a plate of lettuce leaves. To eat, layer some noodles into a lettuce leaf, top with a spoonful of the pork mix, wrap, and enjoy! Think of it like a leafy taco—fun and satisfying.
Pro Tips:
- This meal is messy but totally worth it—expect noodles on the floor and all over the table.
- Great as a main dish or served as an appetizer (yields more than 6 servings if used as a starter).
- The portable cooking element was a game-changer for our family—purchased just for this dish!
Fresh ingredients are the secret superheroes of this recipe—trust me, they make all the difference! Sure, you can use canned water chestnuts, but they’re like the understudies in a play compared to the star power of fresh ones. Fresh water chestnuts bring that unbeatable crunchy pop and a hint of sweetness that just can’t be beat. They’re the perfect crunchy surprise in every bite!
And don’t stop there—mix up your mushrooms! Using a combo like earthy oyster mushrooms and mild, buttery button mushrooms creates a flavor party in your pan. It’s like having your taste buds do a happy dance with every stir. Throw in some fresh garlic and onions sizzling in fragrant sesame oil, splash in a bit of dark soy sauce, and you’ve got yourself a savory symphony that’ll make your kitchen smell like a five-star Asian restaurant. Fresh ingredients turn this dish from good to absolutely unforgettable—your taste buds will thank you!
or this recipe, I use Longbow vermicelli noodles, which are game changers! These Asian rice noodles come tightly packed in bundles, so you’ve got to separate the noodle strands before frying—or else they won’t puff up right. The magic? When you drop these rice vermicelli noodles into super-hot oil for just a second or two, they instantly puff upinto crispy, airy bites of deliciousness. Fair warning: frying them is a fun but messy adventure—noodles tend to fly everywhere! That’s why I always do this deep-fried vermicelli outdoors. It keeps the mess under control and saves your kitchen from smelling like cooking oil for days. Trust me, your nose—and your guests—will thank you!
When it comes to stir-frying, a few simple tips can take your dish from good to restaurant-quality delicious! First, always prep everything ahead of time—stir-frying moves fast, and there’s no time to chop veggies once the pan is hot. For this recipe, you can use fresh or frozen chopped spinach, depending on what you have on hand. I used frozen spinach, which works great—just make sure to cook it down and drain off any excess water before adding it to your pork mixture. Too much moisture can make your stir-fry soggy instead of sizzling.
Also, don’t overcrowd the pan. Let your ingredients sizzle and sear by giving them space—this helps bring out all those rich, savory flavors. A hot pan with sesame oil adds an amazing aroma and taste. Start by sautéing your garlic, onions, and mushrooms, then add the pork, and finally fold in your spinach, soy sauce, and those crunchy water chestnuts. Stir-frying is all about building flavor in layers—and keeping it fun, fast, and flavorful!
In the photos showing my outdoor cooking setup, you’ll see how I use a portable element and a deep pot of oil to keep the mess and smell outside. It’s the perfect setup for frying vermicelli noodles without turning your kitchen into an oil-scented zone for days! There’s also a video of me frying the noodles that shows just how fast they puff up—it’s super satisfying to watch and even more fun to make.
Before you start frying, it’s really important to test your oil temperature. Just drop in a single uncooked rice vermicelli noodle strand—if it doesn’t puff up instantly, your oil isn’t hot enough. This step is crucial for getting that light, crispy texture. And always, always keep a close eye on your hot oil. Never leave it unattended—safety first! The puff happens in just a second or two, so you’ve got to be quick and alert.
Once everything is ready, make sure your lettuce leaves are separated and laid out on a plate—these will be your tasty little edible cups! I use Boston lettuce because the leaves are soft, round, and perfect for wrapping. When it’s time to assemble, I start with a layer of those crispy puffed vermicelli noodles (they add the best crunch!), followed by a generous spoonful of the savory pork mixture with spinach, mushrooms, and water chestnuts.
These lettuce wraps are super customizable—fill them however you like—but just know it’s going to get messy in the best way possible! Bits of crunchy noodles will fall, your fingers will be saucy, and your plate will look like a flavorful explosion. It’s part of the fun, and totally worth it for this unforgettable meal.
These Asian lettuce wraps with crispy vermicelli noodles are a total showstopper—perfect for a fun family dinner or a crowd-pleasing appetizer. Using fresh ingredients like garlic, mushrooms, and water chestnuts really elevates the flavor, while the combination of ground pork and chopped spinach makes for a hearty, delicious filling. The star of the show, though, has to be the puffed rice vermicelli noodles—light, crispy, and the perfect contrast to the juicy pork.
A few final tips: make sure your oil reaches 400°F before frying the noodles—test it with a single noodle strand to ensure it puffs up instantly. Always keep a close eye on the hot oil and never leave it unattended. Set up your outdoor cooking station with a portable element and deep pot to keep your kitchen clean and oil-free. Don’t forget to have your lettuce leaves washed and ready, because once the cooking’s done, everyone will want to dive in. These vermicelli noodle lettuce cups may be a little messy, but every crunchy, savory bite is worth it!