Eggroll FillingSubmitted by: ANDREAWIL
IntroductionThis is my mother-in-law's recipe and a family favorite. Enjoy the crunch and wonderful flavor of the barely cooked cabbage. This is my mother-in-law's recipe and a family favorite. Enjoy the crunch and wonderful flavor of the barely cooked cabbage.
Ground beef, extra lean, 1 lbs.
Green Onions, raw, 0.25 cup, chopped
Ginger Root, 1 tsp, grated fresh
Cabbage, fresh, 6 cup, shredded (about 1/2 a cabbage)
Sesame Oil, 2 tbsp
Soy sauce, low sodium, .25 cup
Be careful not to cook the cabbage too much and don't leave it in the pan once it begins to wilt, but not beyond. The heat already in the dish will cook it a little more, but the result should yield still some what crunchy cabbage. If it is in the Wok too long then the cabbage will become soggy and change the flavor of the dish.
You can wrap this in eggroll wrappers, but don't let the cabbage wilt in the wok if that's what you plan to do.
Eat by itself for a low carb diet or serve on top of a bed of rice and add more soy sauce to taste.
To Make Egg Rolls, wrap and seal with water; fry in deep fat.
Serving Size: 6 Servings or 12 egg rolls
Only 4.5 Net carbs