Shrimp And Pork Rolls In Lettuce Cups Recipe

Ingredients

3

medium green onions

1/2

lb ground pork

9

uncooked large shrimp (about 3 oz), thawed if frozen, peeled, deveined, tail shells removed, chopped

2

tablespoons oyster sauce

1/8

teaspoon salt

1/8

teaspoon pepper

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

16

Bibb or Boston lettuce leaves

1

cup shredded red cabbage

1

cup sweet-and-sour sauce or sweet Thai chili sauce

Preparation

Heat oven to 375°F. Spray large cookie sheet with cooking spray.

Finely chop green onions, separating white part from green part. In 10-inch nonstick skillet, cook pork over medium-high heat 4 to 5 minutes, stirring occasionally, until no longer pink; drain. Stir in shrimp, white parts of green onions, 1 tablespoon of the oyster sauce, the salt and pepper. Cook 1 to 2 minutes or until shrimp turn pink. Remove from heat.

Unroll dough onto work surface; press or roll to 12x9-inch rectangle. Using pizza cutter or knife, cut rectangle into 4 rows by 4 rows to make 16 rectangles. Spoon rounded tablespoon pork mixture onto short side of each dough rectangle. Roll up tightly; place rolls seam side down on cookie sheet. Brush with remaining 1 tablespoon oyster sauce.

Bake 12 to 15 minutes or until deep golden brown.

On each serving plate, place 1 lettuce leaf and 1 tablespoon red cabbage. Top with 1 pork roll. Spoon 1 1/2 teaspoons sweet-and-sour sauce over each roll; sprinkle with remaining green onions. Serve with remaining sauce.