Baby Egg Rolls With Soy Sesame Dipping Sauce Recipe

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Servings: 1

Ingredients

Cost per recipe $4.67 view details

Directions

  1. 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.
  2. 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..
  3. 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.)
  4. 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.
  5. 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.)
  6. This recipe yields 30 egg rolls.
  7. Yield: 30 egg rolls

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 610g
Calories 874  
Calories from Fat 609 70%
Total Fat 68.84g 86%
Saturated Fat 10.56g 42%
Trans Fat 0.0g  
Cholesterol 40mg 13%
Sodium 7384mg 308%
Potassium 1230mg 35%
Total Carbs 37.47g 10%
Dietary Fiber 6.2g 21%
Sugars 20.71g 14%
Protein 27.08g 43%
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