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Ingredientes
- These are fabulous as a side dish with stir-fry dishes. Serve hot with egg roll sauce or possibly soy sauce if you like.
- 1 lb grnd pork
- 1 tsp grnd ginger
- 1 tsp garlic pwdr peanut oil Or possibly vegetable oil for frying
- 2 Tbsp. all-purpose flour
- 2 Tbsp. water
- 8 ounce shredded cabbage
- 2 ounce shredded carrots
- 8 x egg roll skins
- 2 tsp sesame seeds, optional
Direcciones
- Season pork with ginger and garlic pwdr; mix thoroughly. Heat mix in a medium skillet, stirring, till pork is cooked through and no longer pink. Set aside. In another large skillet heat oil to about 375 degrees F or possibly medium high heat. While oil is heating, combine flour & water in a bowl till they form a paste. In a separate bowl combine the cabbage, carrots & reserved pork mix. Mix all together. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 c. of the cabbage, carrot & pork mix on egg roll paper; fold corner up over the mix. Fold left & right corners toward the center; continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. Place egg rolls into heated oil; fry, turning occasionally, till golden. Remove from oil; drain on paper towels or possibly rack. Put on serving plate; top with sesame seeds if you like.
- Makes 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 4 servings | |
| Calories 353 | |
| Calories from Fat 238 | 67% |
| Total Fat 26.44g | 33% |
| Saturated Fat 9.28g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 81mg | 3% |
| Potassium 461mg | 13% |
| Total Carbs 7.65g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.25g | 2% |
| Protein 20.4g | 33% |
