Japanese · Dinner
Fried Pork and Vegetable Rolls (Gluten-Free)
Crisp pork and cabbage rolls wrapped in gluten-free rice paper, pan-fried in avocado oil until golden and blistered. Seasoned with tamari, ginger, garlic, sesame oil and scallion, served hot with a tamari-rice vinegar dipping sauce.
$4
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
477Calories
24.8gProtein
27.4gFat
33.7gCarbs
4.8gSugar
3.1gFiber
1421mgSodium
80mgChol
6.2gSat Fat
654mgPotassium
72mgCalcium
2.4mgIron
0.8mcgVitamin B12
26mgVitamin C
gluten-free
low-cholesterol
gluten-free
Instructions
1
Prep
Mix ground pork, cabbage, carrot, scallion, ginger and garlic in a bowl with tamari, sesame oil, cornstarch, salt and white pepper.
2
Wrap
Dip rice-paper wrappers in warm water for 5 seconds until pliable, spoon filling near one edge, roll tightly into cylinders tucking sides as you go.
3
Rest
Set rolls seam-side down on a plate for 5 minutes until rice paper tightens and seals.
4
Fry
Heat avocado oil in a nonstick skillet over medium heat, add rolls seam-side down, fry 3 to 4 minutes per side until golden and blistered.
5
Plate
Whisk tamari, rice vinegar and sesame oil together, slice one roll diagonally to show filling, serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground pork
- 2 cup180g cabbage
- 1/2 cup60g carrot
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 88 gluten-free rice paper wrappers (8.5-inch/22cm rounds)
- 3 tsp3 tsp soy-sauce-tamari
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp cornstarch
- 1/2 tsp1/2 tsp salt
- pinch of white pepper
- 4 tbsp60ml avocado oil, for pan-frying
- 2 tbsp30ml soy-sauce-tamari, for dipping sauce
- 2 tbsp30ml rice vinegar, for dipping sauce
- 1 tsp1 tsp sesame oil, for dipping sauce
