Prep the ingredients per the instructions above.

Cook the rice: Rinse the rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt, then reduce the heat to low and cover. Simmer for about 15-20 minutes until the rice is tender and the water is absorbed. Fluff the rice with a fork.

Whisk together the lime juice, garlic powder, paprika, and salt in a bowl. Rub the pork tenderloin with the marinade in a covered container. Set aside in the refrigerator for 20 minutes or up to 24 hours.

Lightly grease a grill or grill pan with nonstick spray. Preheat the grill or grill pan on medium heat. Cook the pork for 12 to 15 minutes, turning every 2 minutes until the tenderloin reaches an internal temperature of 140°F (71°C).

Remove the tenderloin from the grill and set it aside to rest for 5 minutes before slicing into thin strips.

For the sauce: Add all ingredients to a blender or food processor and blend until smooth. Adjust the seasoning with salt and pepper to taste.

Prepare the Bao buns according to the directions on the package or if making your own see the recipe in the menu.

For the Crab Rangoon, in a bowl, mix together cream cheese, crab meat, green onions, and soy sauce until well combined. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Moisten the edges with water, fold over into triangles, and press to seal. Heat vegetable oil in a deep pan or skillet over medium heat. Fry the crab rangoon until golden brown, about 2-3 minutes per side. Remove and drain on a paper towel.

Slice the bao buns at the crease (but not all the way through). Stuff them with pork, carrot, cilantro, and cucumber. Drizzle with sauce.

For the Coconut Lime Water, in a pitcher, combine coconut water and lime juice. Stir well to combine.

Serve the Bao buns with rice, Crab Rangoon, and Coconut Lime Water. Enjoy with a fortune cookie.