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!)
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1
Heat oven to 375°F. Spray large cookie sheet with cooking spray.
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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.
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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.
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4
Bake 12 to 15 minutes or until deep golden brown.
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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.
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