Vietnamese · Lunch
Grilled Pork Sausage Wraps (Low-Calorie)
Grilled pork sausage patties seasoned with garlic, fish sauce and lemongrass, wrapped in lettuce leaves with fresh herbs, quick-pickled carrot and daikon, cucumber, and a light nuoc cham dipping sauce. Lean pork and minimal oil keep this Vietnamese wrap fresh and tangy.
$4
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
395Calories
36.8gProtein
17.4gFat
21.3gCarbs
13.5gSugar
3.8gFiber
1485mgSodium
135mgChol
5.9gSat Fat
920mgPotassium
110mgCalcium
3.1mgIron
0.9mcgVitamin B12
26mgVitamin C
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Combine ground pork, garlic, 1 tbsp fish sauce, lemongrass, 1 tsp sugar and black pepper; mix by hand until tacky.
2
Chill
Cover the pork mixture and rest in the fridge 15 minutes until firm enough to shape.
3
Grill
Heat a grill pan with oil over medium-high heat and cook 2 small pork patties 3–4 minutes per side until deeply browned and cooked through.
4
Build
Toss carrot and daikon with rice vinegar; whisk lime juice, 1 tsp fish sauce, 1 tsp sugar, water and sliced chili for dipping sauce.
5
Plate
Lay out lettuce leaves and fill each with warm pork patty, cucumber, pickled vegetables, cilantro and mint; serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lean ground pork (90/10)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lemongrass, tender inner stalk
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 88 large butter lettuce leaves
- 1/2 cup50g carrot, julienned
- 1/2 cup50g daikon, julienned
- 4 tsp4 tsp rice vinegar
- 11 small cucumber, sliced
- small handful cilantro leaves
- small handful mint leaves
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp fish sauce (for dipping sauce)
- 2 tsp2 tsp sugar (for dipping sauce)
- 4 tbsp60ml water (for dipping sauce)
- 11 small chili
- 2 tsp2 tsp vegetable oil, for the grill pan
