Recipe: Vietnamese Pork Rolls (South Beach Diet)

VIETNAMESE PORK ROLLS

"These rolls are special, yet not hard to make. A simply dressed green salad with cucumber or radish would be a perfect accompaniment. Cut them on the diagonal or cut the lettuce leaves into thirds and roll up smaller, hors d'oeuvre-size pieces."



FOR THE DRESSING:
1 tablespoon Asian fish sauce
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
1 garlic clove, minced
Pinch red pepper flakes
FOR THE PORK:
1 tablespoon canola oil
1 pound pork cutlets
1 (1/2-pound) head Napa cabbage, shredded (3 cups)
1 small red bell pepper, cut into thin strips
8 large Boston lettuce leaves
Salt and freshly ground black pepper

TO PREPARE THE DRESSING:
Whisk together fish sauce, lime juice, ginger, garlic, and red pepper flakes in a small bowl.

TO PREPARE THE PORK:
Heat oil in a large skillet over medium heat. Season pork with salt and pepper and saute until lightly browned, 3 minutes per side.

TO PREPARE THE ROLLS:
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 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.

Makes 4 servings
Source: The South Beach Diet Quick and Easy Cookbook by Arthur Agatston, MD