Realizing this is my fourth Asian inspired recipe on the site, I’m seeing a pattern here….

Anyway, this recipe is great for a quick and easy lunch on the weekends.   Light, flavorful and fast. 

Dressing:

• 1 tbs Asian fish sauce (see tips)
• juice of one lime
• 2 tsp minced ginger (see tips)
• 1 garlic clove, minced
• 2  tsp minced lemongrass
• 1/4 tsp red pepper flakes
• splash of rice wine vinegar

Whisk all ingredients and set aside.

Pork Rolls:

• 2 tsp grape seed oil (you can substitute with canola if you’d like)
• 1 lb boneless pork cutlets, about 1/2″ in thickness
• 2 cups shredded napa cabbage
• 1 seedless english cucumber, julienned (see tips)
• 1 red pepper, sliced into thin strips
• head of butter lettuce, ribs removed (see tips)
• salt and pepper

Heat oil in large skillet over medium heat.  Season cutlets with salt and pepper to taste.  Saute until lightly browned, about 2 mins per side.  Remove from heat, allow to cool slightly and slice into thin strips.  Toss with half of the dressing.

Toss your cabbage, red pepper and cucumbers with the remaining dressing. 

To assemble rolls, lay lettuce leaf out on flat work surface and top with a few slices of pork, and your cabbage mixture.  Be careful not to overstuff or they won’t roll easily.  Place rolls seam side down and cut in half to serve.  If you’d like, secure rolls with a toothpick.

Tips:

• Fish sauce can be found in the International aisle at your local grocery store.
• Instead of mincing all that garlic, ginger and lemongrass, why not try Gourmet Garden? 
• To julienne is to create what resemble little matchsticks.  Do this by halving the cucumber lengthwise, then again crosswise and slice into 1/4″ thin strips.
• Cut a ‘v’ in the leaf to remove the hard white part, or rib, as it can cause the leaves to break while rolling.