Asian Pork Rolls

These rolls are so pretty and no hard to make at all. The lean protein from the pork cutlets pairs so well with the fresh crunchy cabbage mixture. The amounts given for the dressing are strictly up to you. I've given guidelines to give you a starting point, but taste as you go. If you love ginger, add more. Not a huge fan of fish sauce, cut back a little. Have fun experimenting.

For the dressing:

1 T. Asian fish sauce

1 T. low sodium soy sauce

1 T. rice wine vinegar

1/2 T. sesame oil

1 t. garlic, minced

1/2 t. red pepper flakes

2 t. freshly grated ginger

juice of 1/2 lime

1/2 t. honey

For the Pork:

1 T. canola oil

1 pound pork cutlets

1 (1/2 pound) head napa cabagge, shredded (3 cups, more or less)

1 small red bell pepper, chopped

8 large Boston lettuce leaves

For the dressing:

Whisk together all ingredients in a small bowl. Reserve 1 T. of the dressing.

For the cabbage mixture:

Combine cabbage and red pepper in a large bowl. Add remaining dressing and toss with tongs to coat. Trust me, THIS would make a delicious meal on its own. Or with grilled chicken or shrimp added. Yum.

For the pork:

Slice the pork cutlets into thin strips, against the grain. Season pork with salt and pepper. Heat oil in a large skillet or wok over high heat. Add pork strips and stirring constantly, cook until pork is cooked through. 

 

Add the 1 T. of the reserved dressing and toss to coat. Remove from heat.

Lay lettuce leaves on a clean, dry work service. Divide pork among leaves. Top with cabbage mixture and roll tightly, tucking edges in as you go.  Place rolls seam side down. Cut in half and serve immediately.

Here's one before rolling: