Dressing:
1 tablespoon Asian fish sauce
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
1/2 garlic clove, minced
Pinch red pepper flakes
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
Sea Salt and freshly ground black pepper
Directions:
For the dressing: Whisk together fish sauce, lime juice, ginger, garlic, and red pepper flakes in a small bowl.
For the pork: Heat oil in a large skillet over medium heat. Season pork with salt and pepper and sauté until lightly browned, 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 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. Prep Time: 15 minutes Cook Time: 20 minutes (includes assembling rolls)
