Vietnamese Pork Lettuce Wraps
TOTAL TIME: Prep: 25 min. + standing Cook: 10 min.
YIELD: 8 servings.
Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. —Gretchen Barnes, Fairfax, Virginia
Ingredients
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1/2 cup white vinegar
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1/4 cup sugar
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1/8 teaspoon salt
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2 medium carrots, julienned
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1/2 medium onion, cut into thin slices
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FILLING:
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1 pound ground pork
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1 tablespoon minced fresh gingerroot
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1 garlic clove, minced
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2 tablespoons reduced-sodium soy sauce
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1 tablespoon mirin (sweet rice wine)
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 teaspoon fish sauce, optional
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ASSEMBLY:
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8 Bibb lettuce leaves
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1/2 English cucumber, finely chopped
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1 small sweet red pepper, finely chopped
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3 green onions, chopped
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1/2 cup each coarsely chopped fresh basil, cilantro and mint
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1 jalapeno pepper, seeded and finely chopped
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1/4 cup salted peanuts, chopped
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Hoisin sauce
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Lime wedges
Directions
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1.
In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes.
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2.
In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce.
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3.
To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.
Nutrition Facts
1 wrap: 199 calories, 11g fat (4g saturated fat), 38mg cholesterol, 312mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 13g protein.
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