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Servings: 1 dozen
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Ingredients

Cost per recipe $10.26 view details

Directions

  1. In a large bowl, marinade shredded pork with ½ of the Asian marinade. Set aside the rest for the marinade for the vegetables.
  2. In a large frying pan, drizzle some vegetable oil and fry garlic, ginger, cabbage, carrots, and green onions. Once all is cooked down, add the remainder of the marinade. Add the marinated pork. Reduce the heat to low, and cook for about 5-7 minutes. Turn off the heat and let cool slightly.
  3. On a work space, lay out with an egg roll wrap. Add about a tablespoon of filling diagonally on wrap. Fold the bottom corner over the filling and roll snugly half-way to cover the filling. Fold in both sides snugly against the filling and brush the top corner with water and roll up wrap tightly to enclose, sealing the roll with the top flap. Law flap-side down until ready to cook.
  4. In a large skillet, heat oil. To test if your oil is hot enough for frying, add a few drops of water to the oil, if the water sizzles and dances, your oil is ready. Place rolls flap down, a few at a time, turning occasionally until golden about 2-3 minutes. Drain on paper towels.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 975g
Calories 1167  
Calories from Fat 413 35%
Total Fat 46.05g 58%
Saturated Fat 13.88g 56%
Trans Fat 0.0g  
Cholesterol 305mg 102%
Sodium 9651mg 402%
Potassium 3460mg 99%
Total Carbs 48.13g 13%
Dietary Fiber 7.2g 24%
Sugars 23.11g 15%
Protein 135.1g 216%

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