Vietnamese Spring Rolls

Vietnamese Spring Rolls

Ingredients:

Makes 8 lunch rolls

12 oz pork cutlets, trimmed of all fat
1 cup shredded Napa cabbage
1 red bell pepper, cut into thin strips
1 green onion, chopped fine
16 large Boston lettuce leaves
salt & pepper to taste

Dipping Sauce

2 tablespoon Asian fish sauce
2 tablespoons fresh lime juice
1/2 teaspoon fresh grated ginger
1 garlic clove, minced
pinch of red pepper flakes

Pretty enough for a special lunch and fast enough to make up a batch for brown bag work lunches! Reheats well.

Spray nonstick skillet with cooking spray. Season pork with salt & pepper and saute 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.

Combine 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.

Place rolls, seam side down on a cutting board, cut in half (lunch) or thirds (hors d'ouvre) and serve! Delicious crunchy, or may be warmed for 1 minute in the microwave.

Note: Photo shows rice wrappers. Our recipe uses low carb friendly lettuce leaves.

Calories: 183
Carbs: 3 grams
Protein: 23 grams
Fat: 8 grams