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Pork and shrimp lettuce wrap

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    Pork and shrimp lettuce wrap Heart Smart Gluten Free Low Sodium

    These appetizers contain meat (protein) and vegetables (vitamins, minerals, fiber), which makes them perfect for a well-balanced snack or light lunch!


    10 spring onions, greens and bulbs separated, divided
    1 1/2 tablespoons cornstarch
    3 tablespoons apple cider vinegar
    3/4 cup water
    1/3 cup packed brown sugar
    1/4 teaspoon freshly grated ginger
    water (to fill large saucepan)
    20 Bibb lettuce leaves, separated, rinsed and patted dry
    4 ounces cooked thin rice noodles
    8 ounces cooked pork tenderloin, cut into 20 slices
    10 medium cooked shrimp, cut in halves
    20 sprigs fresh parsley
    3 tablespoons freshly grated turnip


    1. Finely chop 5 onion bulbs. Set aside.
    2. In a small bowl, combine cornstarch and vinegar. Stir.
    3. In a small saucepan, combine chopped onion bulbs, 3/4 cup water, brown sugar and ginger over high heat. Stir and bring to a boil. Add cornstarch mixture (made in step 2), stir and bring back to a boil. Cook for 1 minute or until sauce is clear and thickened. Place sauce in the refrigerator to chill for 30 to 60 minutes.
    4. While sauce is chilling, bring a large saucepan of water to a boil. Add spring onion greens. Drain right away. Set aside on paper towels.
    5. Lay lettuce leaves out on a clean surface and place 2 to 3 teaspoons cooked rice noodles on each. Follow with a slice of pork loin and one shrimp half. Finish with one sprig of fresh parsley. Roll each wrap and tie with a spring onion green.
    6. Remove sauce from refrigerator and sprinkle with grated turnip. Serve sauce with wraps.

    Makes 20 servings

    Carb choices per serving: 1/2


    You’ll have some extra green onion bulbs from this recipe. Add them to your favorite homemade soup, stock or slow-roasted meat!

    Nutrition Facts