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A white plate containing lettuce cup containing Chinese yuk sung with peanuts and fried rice crisp.

Yuk Sung ( Chinese Lettuce Wrap )

Quick and easy Chinese lettuce wrap, Yuk Sung recipe made with chicken mince, vegetables and delicious sauce. One of the best classic Chinese appetizers that you can prepare everything in 15 minutes.
5 from 15 votes
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Course: Appetizer, Main Course
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 -5
Calories: 81kcal
Author: Khin


  • Large wok/pan


  • 400 gram Chicken thigh mince Or choice of ground meat ( About 14oz )
  • 1 tbsp Garlic Finely chopped/grated
  • 2 tsp Ginger paste Or grated
  • 1 Carrot Cut small dices
  • ½ Onion Cut small dices
  • 100 gram Shiitake mushroom Or choice of mushroom, Cut small dices
  • 50 gram Water chestnuts Drain water, cut small dices
  • 2-3 Spring onions Cut thin slices
  • 2-3 tbsp Vegetable oil Or sunflower, canola, etc

Yuk Sung Sauce

  • 2 tbsp Oyster sauce
  • 2 tbsp Light soy sauce
  • 1 tsp Dark soy sauce
  • 1 tbsp Shao Xing wine Or rice vinegar
  • 2 tsp Sugar
  • 1 tsp Sesame oil
  • ½ tsp Corn starch
  • 1 tbsp Water

To serve

  • 10-12 Lettuce leaves Romaine/Iceberg
  • 2 tbsp Roasted crushed peanuts Or cashew nuts
  • 10 gram Rice stick Or glass noodles ( dried )
  • Oil for frying rice stick


  • Combine the yuk sung sauce ingredients in a small bowl and whisk until the sugar and corn starch are dissolved. Season the chicken mince with 2 tbsp of sauce mixture, grated garlic and ginger paste. Mix it well and set it aside.
  • Fry the rice sticks in the hot oil for a few seconds until the noodles are puffed and crispy. Remove from oil, place it over a paper towel, and set it aside.
  • Heat the large wok/pan over medium-high heat. Add 2 tbsp of oil and add the minced meat. Flatten the meat at the bottom of the wok and let it sear for 1-2 minutes then flip and continue stir fry for another 1-2 minutes or until the chicken is cooked through. Then remove from wok and set it aside.
  • In the same pan, drizzle more oil, add the onions and saute for a few seconds. Next, add the carrots and water chestnuts and follow with the mushrooms.
  • Now, place the cooked chicken back in the wok, and pour the sauce mixture in. Toss everything well for 1-2 minutes until the sauce becomes thick and glossy. Finish with spring onions.

To serve

  • Place the lettuce leaves on the serving place. Scoop the stir fried fillings over the lettuce leaves, sprinkle crushed peanuts and spring onions. Add the fried rice sticks on the side. Wrap it into a roll and enjoy!


  • Protein -  We use chicken thigh mince in this recipe. Traditionally, Chinese Yuk Sung ( San Choy Bow ) is made with pork mince ( ground pork ). You can add your choice of minced meat, chicken, pork, or beef. 
  • For vegetarians - Mashed firm tofu, paneer, and Quorn vegan mince meat are great options if you want to make it vegetarian. Substitute oyster sauce with vegetarian stir fry sauce or hoisin sauce. 
  • Lettuce leaves - We usually use, romaine, little gem, or iceberg lettuce. 
  • Vegetables - Feel free to add your favourite of stir fry vegetables. Vegetables should be cut in the same size, small cubes. Make sure not to overcook the vegetables to keep the crunchy texture. 
  • Water chestnut - comes in a tin/can, you can buy it at supermarkets and Asian grocery stores. Turnips, jicama, bamboo shoots, and daikon can be substituted instead of water chestnuts. 
Nutritional facts are calculated approximately and it can be varied by a number of different factors. 


Calories: 81kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 768mg | Potassium: 248mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2708IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
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