Japanese · Dinner
Fried Pork and Vegetable Rolls (High-Protein)
Crispy fried rolls stuffed with seasoned ground pork, shrimp, cabbage and egg, wrapped in a thin wheat wrapper and shallow-fried until golden. The filling delivers high protein through extra pork and shrimp, served with a soy-vinegar dipping sauce.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
33.8gFat
28.6gCarbs
2.9gSugar
5.4gFiber
1580mgSodium
384mgChol
8.1gSat Fat
790mgPotassium
110mgCalcium
4.6mgIron
1.9mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Salt the napa-cabbage in a colander and let sit 10 minutes, then squeeze out excess liquid by hand until noticeably drier.
2
Build
In a mixing bowl combine the pork-ground, shrimp, egg, drained cabbage, scallion, ginger-fresh, garlic, soy-sauce, sesame oil and cornstarch; mix until uniform.
3
Wrap
Lay a spring roll wrapper on a clean surface, spoon a sixth of filling along one edge, roll tightly into a cylinder and seal with water.
4
Fry
Heat vegetable oil in a skillet over medium heat until sizzling, then shallow-fry the rolls 6 to 8 minutes, turning occasionally, until deep golden and crisp.
5
Plate
Whisk the rice vinegar, soy sauce and chili oil in a small dish, slice the rolls diagonally in half, and arrange with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork-ground
- 5 oz140g shrimp
- 22 eggs
- 5.6 oz160g napa-cabbage
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp sesame-oil
- 1 tsp1 tsp cornstarch
- 66 spring roll wrappers (about 7-inch square)
- 1/2 cup120ml vegetable-oil for shallow-frying
- 2 tbsp2 tbsp rice-vinegar for dipping sauce
- 1 tsp1 tsp chili-oil for dipping sauce
