Unrolled Egg Rolls

By CaroleArie

Ingredients
  • 1/2 pound ground pork

  • 1/4 teaspoon salt

  • 1/2 teaspoon soy sauce

  • 1 dash white pepper

  • 8 cups water

  • 2 1/2 pounds cabbage; finely shredded

  • 2 tablespoons vegetable oil

  • 1/2 pound shrimp, cooked; finely chopped

  • 1/3 cup green onions; finely chopped

  • 1/2 teaspoon salt

  • 1 teaspoon five-spice powder

Directions
  1. Mix pork, 1/4 tsp. salt, soy sauce, and white pepper. Cover and refrigerate about 20 minutes.

  2. Heat water to boiling in a stockpot or dutch oven; add cabbage. Drain; rinse cabbage in cold water until cold. Drain thoroughly; remove excess water by squeezing cabbage. (A salad spinner works nicely for this, too)

  3. Heat wok until very hot. Add 2 tbsp. vegetable oil; tilt wok to coat sides. Add pork; stir-fry 3 minutes, or until pork is no longer pink. Stir in cabbage, shrimp, green onions, 1/2 tsp. salt, and five-spice powder.

  4. Serve with hot mustard sauce, if desired.


Nutritional Facts

Servings
10
Calories
136
Fat
8g
Protein
10g
Carbohydrate
6g
Dietary Fiber
3g
Cholesterol
61mg
Sodium
267mg

side dish pork ultra-low-carb

2 replies

CaroleArie
CaroleArie 2011-07-10 15:37:04 -0500 Report

By eating just the filling, you save on a lot of carbs and a lot of fat. My SO hates cabbage, but he scarfs this down like crazy. I hope you'll enjoy it.