4 vietnamese pork and lettuce wraps Recipes

boneless pork loin , cut into strips, soy sauce, honey, pepper, scallions, sesame oil, garlic cloves, minced, ginger, peeled and minced, cooked rice (i prefer jasmine) or 1 cup cooked jasmine rice (i prefer jasmine), orange marmalade, rice vinegar, lettuce (i prefer butter or red leaf) or butter (i prefer butter or red leaf) or red leaf , washed (i prefer butter or red leaf)

unseasoned rice vinegar, sugar, fresh lime juice, thai or vietnamese fish sauce (nam pla or nuoc mam), sriracha red chili sauce, egg white, lightly beaten, green onions, minced, minced cilantro, grated fresh ginger, freshly ground black pepper, kosher salt, chopped napa cabbage, panko (japanese-style bread crumbs), peeled, deveined shrimp, tails removed, finely chopped, ground pork, vegetable oil, butter lettuce leaves (from 2 heads ), shredded daikon radish, preferably shredded with a mandoline, shredded carrot, preferably shredded with a mandoline

trident rice vermicelli , softened in hot water, diced lean pork, spring onion, chopped (white part only ), garlic clove, peeled, trident stir-fry fish sauce, cornflour or plain flour, oil, for deep-frying, sheets rice paper , circles (1/2 packet of trident rice paper roll kit), lettuce leaves, fresh mint