Rating: 4.5 stars
17 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Only a very hot grill gets tasty charred edges.

Recipe by Cooking Light July 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
1 hr
total:
1 hr 23 mins
Yield:
Serves 4 (serving size: 4 wraps and 3 tablespoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a mini food processor; pulse until coarsely ground. With processor on, add soy sauce, 1 tablespoon fish sauce, and oil; process until blended. Combine mixture and pork in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.

    Advertisement
  • Combine carrot and sugar in a medium bowl; let stand 10 minutes. Add juice, vinegar, 1 1/2 tablespoons fish sauce, minced garlic, and 1 sliced chile; stir until sugar dissolves.

  • Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.

  • Preheat grill to high heat.

  • Remove pork from marinade; discard marinade. Thread pork evenly onto 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly charred.

  • Top each lettuce leaf evenly with pork, noodles, and remaining ingredients. Serve with dipping sauce.

Nutrition Facts

343 calories; fat 9.9g; saturated fat 1.8g; mono fat 4.7g; poly fat 2.8g; protein 29.7g; carbohydrates 36.1g; fiber 3.3g; cholesterol 74mg; iron 2.8mg; sodium 620mg; calcium 53mg.
Advertisement