Minced Pork Salad with Rice and Mint
To Serve Salad in Cabbage "Cups:"
Rinse 4 cabbage leaves and pat dry with paper towels. Spoon about 1 1/2 cup of the pork mixture into each cabbage leaf "cup."Nutrition analysis per serving: 283 calories, 20 g protein, 20 g carbohydrate, 14 g total fat (5 g sat. fat), 58 mg cholesterol, 3 g fiber, 4 g total sugar, 42% Vitamin A, 29% Vitamin C, 709 mg sodium, 9% calcium, 21% iron
To Serve Salad in Spring Roll Skins:
Working with one skin at a time, soak twelve 8 1/2-inch spring roll skins in a bowl of hot water about 15 seconds or until pliable; remove from water, letting excess water drip off. If desired, put one or two mint leaves down on the spring roll skins. Spoon about 1/2 cup of the pork mixture onto each spring roll skin; roll up skin. If desired, chill spring rolls before serving.Nutrition analysis per serving: 397 calories, 21 g protein, 46 g carbohydrate, 14 g total fat (5 g sat. fat), 58 mg cholesterol, 4 g fiber, 3 g total sugar, 41% Vitamin A, 15% Vitamin C, 717 mg sodium, 8% calcium, 24% iron