Separate the napa cabbage leaves carefully.

Bring 1-2 inches of water to a boil in a pot fitted with a steamer basket. Add cabbage leaves, cover and steam for 2-3 minutes until just tender and pliable.

Immediately transfer leaves to an ice water bath to stop the cooking. Leave in the ice bath for 2 minutes. Drain the water and pat completely dry with paper towels.

In a bowl, combine the ground pork, soy sauce, minced garlic, minced ginger, toasted sesame oil, sweet chili sauce, rice vinegar, and chopped green onion stalks. Mix all ingredients thoroughly.

Place a spoonful of filling at the base of each leaf. Fold in sides and roll tightly, like a burrito.

Heat a skillet over medium heat and lightly cover the bottom of the skillet with a neutral oil.

Add the rolls seam side down and cook, turning occasionally, for 6-8 minutes until the pork is fully cooked and lightly golden.

Serve hot with your favorite dipping sauce.