Pork Imperial Rolls

Recipe by Ophelia on the LCT Forum

I devised this recipe when I started having cravings for gyoza (Japanese Potstickers) and nems (Vietnamese Spring Rolls). Totally satisfies the cravings! Yum! This is sooo good!

Serves 4

Net carbs: 21.75 for recipe; 5.44 per serving

FILLING:

2 c chopped nappa cabbage 4.4 NC

1 lb ground pork

4 tbsp chopped green onion (1 stalk) 1.2 NC

1 tbsp grated fresh ginger 0.8 NC

1 tsp crushed garlic (3 cloves) 2.7 NC

2 tbsp soy sauce 2.25 NC

1 tsp sesame oil (I used hot chili pepper sesame oil) 0.2 NC

Optional: crushed red pepper to taste 0.1 NC

DIPPING SAUCE:

¼ C soy sauce 4.5 NC

1 tsp rice vinegar (I used Marukan No Sodium, No Sugar brand) 0.3 NC

1 dash sesame oil (or hot sesame oil) 0.1 NC

1 pkt stevia or Splenda 1.0 NC

WRAPPER:

Leaf Lettuce (count 2 cups per person) 3.2 NC

Fresh mint leaves (1 oz bunch is approx. 1.0 NC

INSTRUCTIONS:

Steam or boil chopped cabbage until soft, drain all liquid.

Place cabbage in lg. Bowl with pork and all other filling ingredients, mix well.

Form oval meatballs and brown in oil. When brown, add water to the pan and cover, allowing them to steam cook.

Mix dipping sauce ingredients in bowl.

Place whole lettuce leaves and fresh mint on plates

Make sure the pork is fully cooked before serving.

TO SERVE:

Wrap each meatball in a lettuce leaf with one or more mint leaves. Dip in sauce and enjoy!

NOTES: I used two cups of cabbage to stretch this recipe, but you can lower the carb count by using only on cup and limiting the amount of sauce and lettuce you eat. You could also eliminate the Splenda/stevia if you wish.