Print
Email
Add a photoServings: 1
Ingredients
- 1/4 c. extra virgin olive oil
- 1 piece fresh ginger - (2" long) peeled, chopped
- 1 x garlic clove chopped
- 1 x boneless pork chop - (1/2 lb) cut thin strips
- 2 x scallions white and 1" of
- Â Â green parts, thinly sliced
- 1 x carrot julienned
- 1 lrg red bell pepper julienned
- 1 c. thinly-sliced Napa cabbage
- 1/4 c. chicken stock
- Â Â (preferably homemade)
- 2 Tbsp. soy sauce
- 30 sqr wonton wrappers
- 6 Tbsp. soy sauce
- 1/4 c. rice vinegar
- 2 tsp Asian (toasted) sesame oil
- 2 tsp sugar
Directions
- To make the egg roll, heat 2 Tbsp. of the extra virgin olive oil in a large skillet or possibly wok over medium heat. Add in the ginger and garlic and cook, stirring till slightly softened, about 2 min. Add in the pork and stir till it turns white, about 2 min. Transfer the pork to a plate and set aside.
- Add in the scallions, carrot, and red pepper to the skillet. Cook, stirring, till slightly softened, about 2 min. Add in the cabbage, stock, and soy sauce. Reduce the heat to medium-low and simmer till the liquid has evaporated and the vegetables are tender, about 5 min. Return the pork to the skillet and let the contents of the skillet cold to room temperature. You should have about 2 c..
- Lay the wrappers flat on a work surface. Brush the edges lightly with water. Top with about 1 Tbsp. of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal. (The egg rolls can be frzn at this point.)
- Heat the remaining extra virgin olive oil in a large nonstick skillet over medium-high heat till almost smoking. Working in batches, add in the rolls and cook, turning often with tongs, till golden on all sides, 5 to 7 min. Cold slightly before serving.
- Soy Sesame Dipping Sauce: To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl. Stir well and serve on the side with the rolls. (Makes 1/2 c.)
- This recipe yields 30 egg rolls.
- Yield: 30 egg rolls
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 609g | |
| Calories 857 | |
| Calories from Fat 603 | 70% |
| Total Fat 68.18g | 85% |
| Saturated Fat 10.38g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 7392mg | 308% |
| Potassium 1214mg | 35% |
| Total Carbs 35.58g | 9% |
| Dietary Fiber 6.4g | 21% |
| Sugars 19.76g | 13% |
| Protein 26.16g | 42% |
