Wrapped Up In Style

Spring Roll Wrappers.  Egg Roll Wrappers.  Won Ton Wrappers.  Everything these days seems to have a wrapper of some kind - even burgers with buns and tacos with shells.  hmm...everything seems to be loaded with extra un-necessary carbs (I have even started buy the sandwich thins for our burgers).  However this wrapper is less of a carb-load.

Korean Pork Wraps with Chili Sauce

adapted from: Emeril's There's A Chef In My World!  Recipes That Take You Places

1 1/2 pounds pork tenderloin

1/4 cup soy sauce

1 T sugar

4 t sesame oil

1/2 cup green onion (I used a smallish bunch)

1 T minced garlic

1 T minced fresh ginger

2 T Sriracha

4 t honey
1 1/2 cups shredded carrots

1 T vegetable oil 

2 T toasted sesame seeds

1 1/2 cups jasmine rice, cooked (I just used regular white rice with extra on the side)

1 head Bibb lettuce

Thinly slice pork tenderloin (about 1/4 inch thick and wide and 2 1/2 inches long).  It is easiest to do this when it is slightly frozen.  In a mixing bowl (or ziploc bag) combine soy sauce, sugar, 2 t sesame oil, green onions, garlic and ginger. Stir until sugar is dissolved.  (It makes the meat melt-in-your-mouth good.)  Place pork pieces in here.  Marinate for an hour in the fridge. In another small bowl combine Sriracha, honey and remaining sesame oil. (This sauce tastes a lot the spicy ketchup that is at Chinese restaurants!)  Remove meat mixture from fridge; let come to room temperature for 15 minutes.  Heat oil in a large skillet.  Place pork pieces (shake off excess marinade) into hot skillet.  Stir fry about 4-5 minutes (until cooked thoroughly) with about 1 1/2 cups shredded carrot.  Remove from heat.  Stir in sesame seeds.  Place a bit of rice in the bottom of each lettuce leaf.  Place pork on top.  Drizzle with Sriracha mixture.  Roll and Serve!