Bring a large pot of water to a boil.

Carefully submerge cabbage leaves and blanch them for about 1–2 minutes until pliable; drain and set aside.

In a large bowl, combine ground pork, grated carrot, minced garlic, ginger, sliced shallot, green onions, cilantro, lime juice, fish sauce, maple syrup, tamari, olive oil, and sesame oil. Mix until evenly combined; season with salt and pepper.

Lay a cabbage leaf flat and add a scoop of pork mixture near the stem end; fold in the sides and roll up tightly to form a neat roll. Repeat with remaining leaves and filling.

Place the filled rolls seam-side down in a lightly greased skillet or baking dish.

Pour any remaining sauce over the top of the rolls.

Cover and cook on the stovetop on low heat for about 20–25 minutes until the filling is fully cooked through; alternatively bake at 350°F (175°C) for 25–30 minutes.

Remove from heat and let rest briefly before serving.