Prepare the lettuce cups by firmly hitting the root of the iceberg lettuce on the kitchen bench to loosen the stem.

Separate the lettuce leaves carefully.

Rinse the lettuce leaves, allowing water to flow between the layers to encourage separation.

Shake the lettuce leaves dry and arrange them in a large serving bowl.

Heat vegetable oil in a pan over medium-high heat.

Add pork mince in batches, stirring continuously until the meat becomes crumbly and cooked through.

Add crushed garlic, finely shredded ginger, and grated carrot to the pan and cook for another 2-3 minutes, stirring constantly.

Stir in light soy sauce, oyster sauce, and Chinese wine or dry sherry.

Add chopped water chestnuts and toss to coat evenly.

Turn off the heat.

Stir in mung bean sprouts and half of the finely sliced green onions.

Place the pork filling into serving bowls.

Top with the remaining green onions.

Let the children spoon the pork filling into their own lettuce cups.

Roll the lettuce around the filling and enjoy!