Thai Pork Rolls

• 8 cups water
• 1 pound lean ground pork
• 2 large garlic cloves, minced
• 1 cup fresh bean sprouts
• 1/4 cup chopped fresh cilantro
• 3 tablespoons oyster sauce
• 2 teaspoons salt-free Thai seasoning (such as The Spice Hunter)
• 6 large napa (Chinese) cabbage leaves
• Cilantro sprigs (optional)

1. Bring 8 cups water to a boil in a large Dutch oven.
2. Cook pork and garlic in a large nonstick skillet over medium heat until pork is browned, stirring to crumble. Drain and return pork to pan. Add bean sprouts and next 3 ingredients to pork mixture; cook until thoroughly heated.
3. Add cabbage leaves to boiling water; cook 30 seconds. Drain.
4. Spoon about 1/2 cup pork mixture onto 1 end of each cabbage leaf; roll up, leaving ends open. Garnish with cilantro, if desired, and serve immediately.
5. carbo rating: 3

water, pork, garlic, fresh bean sprouts, fresh cilantro, oyster sauce, salt, cabbage, cilantro

Taken from www.myrecipes.com/recipe/thai-pork-rolls (may not work)