Homemade eggrolls are delicious but they can be a big production. Because traditional eggrolls are fried, they are not a good idea when eating lighter. Deconstructing the eggroll, transforms it into an easy and lighter meal ready within a few minutes.
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preparation time: 15 min
Total time: 20 min - difficulty level: 1
- recipe ID: CF98
- cuisine region: Fusion
Featured Saskatchewan Producers
What do I need?
- knife
- 2 pans
- pot with lid
- cutting board
- water
- oil
- salt
Preparation
1
Cook the rice: Bring water to a boil (1 cup (2p), 2 cups (4p), 3 cups (6p)). Add salt and the jasmine rice. Cover and cook on low heat for 11 to 12 minutes.
2
Cook the onion & garlic: Wash and rinse all produce. While the rice and lentils are cooking, slice the onion and garlic.
In a lightly oiled pan, add the onion and cook on medium heat for about 5 minutes or until the onion is tender. Add the garlic and cook for 1 minute.
3
Cook the pork: Add the ground pork to the onion and garlic. Season with salt & pepper. Cook on medium heat until the pork is fully cooked – 6 to 7 minutes.
4
Prepare and cook the cabbage & carrots: While the pork is cooking, thinly slice the the cabbage and carrots.
Add the cabbage and carrots to the pork. Cook on medium heat until the cabbage and carrots are soft – 6 to 8 minutes. Stir regularly. Season with salt & pepper. Combine.
5
Make the eggroll chips: Slice the eggroll wrap in about 1 cm slices. Heat oil (1 tsp (2P), 2 tsp (4P), 3 tsp (6P)) in a pan. Add the slices of eggroll wrap. Fry in the pan, flipping as needed until lightly golden and crispy.
Gluten Friendly – make the rice paper chips: Run each individual rice paper under room temperature water for about 5 seconds. The rice paper will become soft. Slice the rice paper in about 1 cm slices. Heat (1 tsp (2P), 2 tsp (4P), 3 tsp (6P)) oil in a pan. Add the slices of rice paper.Fry in the pan, flipping as needed until lightly golden and crispy.
6
Assemble & serve: Place rice, pork and vegetables on a plate and garnish with crispy eggroll wrap. Serve with plum sauce.
What's in my kit?
Included
2 portions
4 portions
6 portions
Recommended Wine Pairing
STERLING VINTNER’S PINOT NOIR
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: Red
Alcohol: 13.5%
Price (SLGA): $14.62
Deinhard green label Riesling
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol: 10.0%
Price (SLGA): $14.02
Cooking with Kids
Lacey Engel, Registred Dietician
Owner of Beyond Baby Nutrition
Yum foods
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.
Making this recipe with kids?
Ask the child to help by completing step 1 & 6:
- Cook the rice
- Garnish & Serve
Health Fact
Dr. Craig Herrington, Nathuropath
Owner of Regina Naturopathic
CABBAGE
Cabbage is a great source of several powerful antioxidants including, lutein, zeaxanthin, sulforaphane and indole-3-carbionole. 1 serving of cabbage contains 85% of the body’s daily requirement for vitamin K, and over half of our vitamin C requirements.
Ingredients
Plan: Carnivore, Clean-food:
- ground pork
- jamine rice
- eggroll wrap (wheat flour, water, coconut oil, salt)
- carrot
- green cabbage
- plum sauce (water, sugar, pumpkin puree, vinegar, plum puree, tomato paste, modified cornstarch, molasses)
- onion
- garlic
- love
Gluten friendly adaptations:
- rice paper: (rice, tapioca, water, salt)
- plum sauce – gluten friendly: (water, sugar, pumpkin puree, vinegar, plum puree, tomato paste, modified cornstarch, molasses)
*Plum sauce: plums, apple cider vinegar, brown sugar, soy sauce, garlic, fresh ginger, cornstarch, red pepper flakes.
Nutritional Information
Tags
Note: We cannot guarantee any dish is allergen free.
Weight Watchers Smart Points
