Pork and shrimp lettuce wrap

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

Ingredients

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

Directions

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