Thai Lettuce Wraps

• Dressing:
• 4 teaspoons fresh lime juice
• 2 teaspoons dark sesame oil
• 2 teaspoons lower-sodium soy sauce
• 1 teaspoon sambal oelek (ground fresh chile paste)
• 1 teaspoon fish sauce
• Filling:
• 1/2 teaspoon canola oil
• 1/2 pound 80% lean ground pork
• 1 tablespoon grated peeled fresh ginger
• 1 cucumber, halved lengthwise, seeded, and grated (1 cup)
• 1 carrot, grated (1 cup)
• 1/4 cup cilantro leaves
• 1/4 cup chopped fresh mint
• 3 tablespoons thinly sliced green onions
• 2 tablespoons chopped dry-roasted peanuts
• Remaining Ingredient:
• 8 Boston lettuce leaves

1. To prepare dressing, combine all dressing ingredients in a small bowl; stir well.
2. To prepare filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork and ginger; cook 6 to 8 minutes or until pork is browned, stirring to crumble. Drain well; return to pan. Stir in 4 teaspoons dressing.
3. Spoon 2 tablespoons pork mixture, 2 tablespoons cucumber, 2 tablespoons carrot, 1 1/2 teaspoons cilantro, 1 1/2 teaspoons mint, about 1 teaspoon onions, and about 3/4 teaspoon peanuts into each lettuce leaf; drizzle each with 1/2 teaspoon dressing.

dressing, lime juice, dark sesame oil, lower, sambal oelek, fish sauce, filling, canola oil, pork, fresh ginger, cucumber, carrot, cilantro, fresh mint, green onions, peanuts, remaining

Taken from www.myrecipes.com/recipe/thai-lettuce-wraps (may not work)