Keto Vietnamese Pork and Shrimp Lettuce Wraps (Gỏi Cuốn)

Ingredients

• 1 lb Pork Tenderloin
• 1 lb Shrimp
• 1 head Lettuce Leaves
• 1 large Carrot
• 1 medium Cucumber
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro
• 3 tbsp Fish Sauce
• 2 tbsp Lime Juice
• 1 tbsp Rice Vinegar
• 1 tsp Swerve Sweetener
• 1 clove Garlic
• 1/4 tsp Red Chili Flakes
• 1 tbsp Avocado Oil

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 1 lb Pork Tenderloin on a baking sheet and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Let the pork rest for 10 minutes before slicing it thinly.
2. 2While the pork is cooking, prepare the shrimp. If using fresh shrimp, peel and devein them. Heat 1 tbsp Avocado Oil in a 10-inch skillet over medium-high heat (400°F/200°C). Add the 1 lb Shrimp and cook for 2-3 minutes per side, until they turn pink and opaque.
3. 3While the pork and shrimp are cooking, prepare the dipping sauce. In a small bowl, whisk together 3 tbsp Fish Sauce, 2 tbsp Lime Juice, 1 tbsp Rice Vinegar, 1 tsp Swerve Sweetener, 1 minced clove Garlic, and 1/4 tsp Red Chili Flakes (if using).
4. 4Prepare the vegetables and herbs. Wash and peel the 1 large Carrot and the 1 medium Cucumber, then cut them into thin matchsticks. Wash and pick the leaves from the 1/4 cup Mint Leaves and 1/4 cup Cilantro.
5. 5Arrange the 1 head Lettuce Leaves on a serving platter or individual plates. These will serve as your wraps.
6. 6To assemble the wraps, place a portion of the sliced pork and cooked shrimp onto a lettuce leaf. Add some of the julienned carrot, cucumber, mint leaves, and cilantro.
7. 7Serve the assembled lettuce wraps immediately with the prepared dipping sauce on the side for dipping.

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