Shrimp and Pork Rolls in Lettuce Cups

Prep 30 min
Total 40 min
Ingredients 10
Servings 16

You’ve never had lettuce cups like this before! Each bite of this fresh, colorful appetizer packs an explosion of flavors: crunchy cabbage and lettuce, shrimp and pork, and addictively tangy sweet and sour sauce. And if that wasn’t enough, this recipe is super quick to make, too—from start to finish, it’s party-ready in 40 minutes flat. (As if we needed another reason to love it!) MORE+ LESS-

By Pillsbury Kitchens

Updated November 13, 2018

Bake-Off® Contest 49, 2019

Nijole Rivas

Naperville, Illinois

Make with

Pillsbury Crescents

Ingredients

medium green onions

1/2

lb ground pork

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

tablespoons oyster sauce

1/8

teaspoon salt

1/8

teaspoon pepper

can (8 oz) Pillsbury™ refrigerated crescent dough sheet

Bibb or Boston lettuce leaves

cup shredded red cabbage

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

Steps

Hide Images

1

Heat oven to 375°F. Spray large cookie sheet with cooking spray.
2

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.
3

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.
4

Bake 12 to 15 minutes or until deep golden brown.
5

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 110
Calories from Fat: 35

% Daily Value

Total Fat: 4g; 6%
Saturated Fat 1 1/2g 7% Trans Fat 0g
Cholesterol: 15mg; 6%
Sodium: 270mg; 11%
Potassium: 90mg; 3%
Total Carbohydrate: 14g; 5%
Dietary Fiber 0g 0% Sugars 8g
Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 4%; 4%
Calcium: 0%; 0%
Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

In 1948, my family had just arrived in Chicago, Illinois—a long way from Kybartai, Lithuania. We survived World War II, ending up in an American-occupied zone in Germany in a displaced persons camp. Finally allowed to immigrate to the United States, we arrived in a new country that had a new language, new customs and new foods. Growing up, I didn’t experience fast foods. Instead, I remember my mother teaching me how to make stuffed cabbage and “kuldunai” (pierogies) with pork and onions. This was our comfort food. Comfort food, to me, is something you grow up loving, something your mom made and reminds you of home and family. Food was how I experienced the world, both old and new. Food was how I knew I was loved. And now, in 2018, immigrant food is “trendy.” Chefs around the country have elevated the foods of immigrants like my mother. So, I deconstructed my mother’s “kuldunai” using Pillsbury™ crescent dough sheets and to cut out rectangles. I stuffed them, rolled them and baked them. Then I nestled them in a lettuce cup, topped with shredded cabbage (homage to my mom’s stuffed cabbage rolls) and drizzled with a tongue-tingling sauce. My family tried them and the response, “Hey, these are great” and my granddaughter shot me a thumbs-up.