Baby Egg Rolls Recipe
Servings: 1
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 x Inch grated fresh ginger
- 1 x Clove garlic, minced
- 1 x Eight oz pork chop
- 2 x Scallions, slice
- 1 x Carrot, sliced
- 1 sm Red pepper, sliced
- 1 c. Napa cabbage, sliced
- 1/4 c. Chicken broth
- 2 Tbsp. Reduced-sodium soy sauce
- 1 Tbsp. Sugar
- 4 ounce Hard tofu
- 10 x Egg roll wrappers, each cut in half diagonally, or possibly 20 wonton wrappers
Directions
- In a wok or possibly skillet, saute/fry the scallions and ginger in 2 Tbsp. of oil over low heat, stirring occasionally. Add in sliced pork, cook two min.
- Add in scallions, carrots, and red pepper and stir fry over high heat for 2 min. Add in the nappa, broth, soy sauce, and sugar; bring to a boil, then reduce heat and simmer for 5 min, stirring occasionally, till the vegetables are soft. Add in tofu. Cold for at least 15 min.
- Fill and roll the egg roll wrappers, using 1 Tbsp. of filling for each roll. Pour the remaining 2 Tbsp. of vegetable oil into a skillet and saute/fry the egg rolls over medium-high heat till golden on all sides, using tongs to turn them. Serve when cold sufficient to eat.
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