LC Vietnamese Spring Rolls
(from tnhoneypot21’s recipe box)
Pretty enough for a special lunch and fast enough to make up a batch to keep on hand for brown bag lunches!
Ingredients (makes 8 luncheon rolls or 24 hors d’oeuvres)
Source: http://health.groups.yahoo.com/group/LowCarbRecipeBox/
Serves 8 peopleIngredients
- 16 oz pork cutlets, trimmed of all fat
- 1 head Napa cabbage, shredded (3 cups)
- 1 red bell pepper, cut into thin strips (julienne)
- 1 scallion, chopped fine including white part
- 16 large Boston lettuce leaves
- salt & pepper
- Dressing:
- 1 tbsp Asian fish sauce (optional)
- 1 tbsp fresh lime juice
- 2 tsp fresh ginger, minced
- 1 garlic clove, minced
- pinch of red pepper flakes
Directions
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Spray nonstick skillet with cooking spray. Season pork with salt & pepper and sauté over medium heat until lightly browned, about 3 minutes per side. Remove from heat and slice into thin strips. Toss with 1 tablespoon of the dressing.
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mbine cabbage, bell pepper and remaining dressing in a large bowl. Lay double lettuce leaves on a clean, dry work surface to make 8. Divide pork among leaves. Top with cabbage mixture and roll tightly, tucking edges in as you go.
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Place rolls, seam side down on a cutting board, cut in half (lunch) or thirds (hors d’oeuvre) and serve! Delicious crunchy, or may be warmed for 1 minute in the microwave.