Leah's Baked Pork Eggrolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 cloves garlic, minced1 bell pepper, diced1/2 an onion, diced2 cups grated carrot1 cooked pork chop, finely chopped1 head of cabbage, finely shredded1 T soy sauce1 T peanut oil18 egg roll wrappers1 egg white
Preheat oven to 425*.
Shred head of cabbage. Place in microwave safe bowl and microwave for 5 minutes. Set aside to cool.
In a pan over medium high heat, heat peanut oil. Saute onion for 3 minutes. Add in garlic and bell pepper. Saute for a couple more minutes. Stir in pork and carrots and stir well. Heat through.
Squeeze out the cabbage draining all excess liquid. Combine with sauteed vegetables and pork.
On a clean surface, place one spoonful of the pork mix into a single egg roll wrap. Fold and roll up. On the last corner, brush with egg white to seal.
Place completed egg rolls on a greased cookie sheet. Brush with remaining egg white. Bake for 10-12 minutes.
Makes 18 eggrolls. Serving size: 1 eggroll
Number of Servings: 18
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Shred head of cabbage. Place in microwave safe bowl and microwave for 5 minutes. Set aside to cool.
In a pan over medium high heat, heat peanut oil. Saute onion for 3 minutes. Add in garlic and bell pepper. Saute for a couple more minutes. Stir in pork and carrots and stir well. Heat through.
Squeeze out the cabbage draining all excess liquid. Combine with sauteed vegetables and pork.
On a clean surface, place one spoonful of the pork mix into a single egg roll wrap. Fold and roll up. On the last corner, brush with egg white to seal.
Place completed egg rolls on a greased cookie sheet. Brush with remaining egg white. Bake for 10-12 minutes.
Makes 18 eggrolls. Serving size: 1 eggroll
Number of Servings: 18
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Nutritional Info Amount Per Serving
- Calories: 110.6
- Total Fat: 1.7 g
- Cholesterol: 14.2 mg
- Sodium: 246.1 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 1.7 g
- Protein: 7.1 g
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