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Vietnamese Pork & Shrimp Wraps

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 45 min
  • $$$$
Gatheredtable
adapted fromSaveur

Ingredients

  • 4 ounce cooked thin rice noodles
  • 1/2 bunch scallions, thinly sliced
  • 4 tablespoons sugar
  • 2 garlic cloves
  • 2 thai chiles, stemmed
  • 4 tablespoons fish sauce
  • 1 lime, juiced
  • 2 tablespoons finely shredded carrots
  • 8 ounce roasted pork tenderloin, cut into 1/4"-thick slices
  • 2 tablespoons canola oil (or another high-heat cooking oil), divided
  • 1/4 pound shrimp, peeled, deveined, and halved lengthwise
  • salt and black pepper, to taste
  • 1 head bibb lettuce, leaves separated and halved through rib
  • 1 1/2 cups of fresh cilantro (about 1 bunch)
  • 1 cup of fresh mint (about 1 bunch)

Directions

Prep: 1. Cook rice noodles, according to package instructions. 2. Chop scallions. To make dipping sauce: 1. Place 1 tablespoon sugar, 2 garlic cloves, 1 chile on a cutting board a chop together. 2. Using side of knife, scrape, the garlic-chile mix into a rough paste. Transfer paste to a bowl and whisk in remaining sugar, 1 cup warm water and continue whisking until sugar dissolves. 3. Whisk in fish sauce and 2 tablespoons lime juice. 4. Thinly slice remaining chile crosswise and transfer to sauce along with carrots. 5. Let sauce sit for 30 minutes. To cook pork: 1. Preheat oven to 375. 2. Pan sear pork loin in 1 tablespoon of oil over medium high-heat, ~3 minutes per side. 3. Transfer to oven and roast for 20-30 minutes, until cooked through and juices run clear. 4. When pork is cooked, season with salt and pepper and slice into 1/4" thick slices. To cook shrimp: 1. Meanwhile, warm a skillet over medium-high heat and add 1 tablespoon safflower oil. 2. Cook shrimp 1-2 minutes per side. Season shrimp with salt and pepper and set aside. To serve: 1. Place 1 lettuce leaf half on a work surface and top with a small amount of cooked noodles. 2. Place a slice of pork over noodles and then top with a shrimp, place cilantro, chopped scallions and mint over shrimp, and close lettuce around fillings to create a wrap. 3. Repeat with remaining lettuce leaves, noodles, pork, shrimp, cilantro tops, mint, and scallion greens until you have about 20 wraps. 4. Serve with dipping sauce.

Goes great with these recipes

Sugar Snap Peas with Sesame
Sesame Broccoli
Brown Rice
Basic White Rice

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