Prep Time: 15 minutes
Cook Time: 20 minutes (includes assembling rolls)
Makes 4 servings
These rolls are special, yet not hard to make. Cut them on the diagonal or cut the lettuce leaves into thirds and roll up smaller, hors d’oeuvre-size pieces.
A simply dressed green salad with cucumber or radish would be a perfect accompaniment.
1 Tbsp Asian fish sauce
1 Tbsp fresh lime juice
2 tsp minced fresh ginger
1 garlic clove, minced
pinch of red pepper flakes
1 Tbsp canola oil
1 lb pork cutlets
1 (1/2-lb) head Napa cabbage, shredded (3 cups)
1 sm red bell pepper, cut into thin strips
8 large Boston lettuce leaves
salt and freshly ground black pepper
Low Down: Not needed here.
For the dressing:
Whisk together fish sauce, lime juice, ginger, garlic, and red pepper flakes in a small bowl.
For the pork:
Heat oil in a large skillet over medium heat.
Season pork with salt and pepper and sautÃ© until lightly browned, (appx. 3 min. per side).
Remove from heat and slice into thin strips. Toss with 1 Tbsp of the dressing.
Combine cabbage, bell pepper, and remaining dressing in a large bowl.
Lay lettuce leaves on a clean, dry work surface. Divide pork among leaves. Top with cabbage mixture and roll tightly, tucking edges in as you go.
Place rolls, seam side down, on a cutting board, cut in half, and serve.
Per serving: 220 calories, 10 g fat, 2.5 g saturated fat, 26 g protein, 6 g carbohydrate, 2 g dietary fiber, 490 mg sodium