Thai Pork Rolls

recipe
You can use 12 smaller cabbage leaves instead of 6 large napa cabbage leaves. Place 2 leaves side by side, fill, and roll.

Yield:

6 servings (serving size: 1 roll)

Recipe from

Oxmoor House

Nutritional Information

Calories 163
Caloriesfromfat 0.0 %
Fat 8.8 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 17 g
Carbohydrate 3.8 g
Fiber 0.7 g
Cholesterol 54 mg
Iron 0.9 mg
Sodium 206 mg
Calcium 57 mg

Ingredients

8 cups water
1 pound lean ground pork
2 large garlic cloves, minced
1 cup fresh bean sprouts
1/4 cup chopped fresh cilantro
3 tablespoons oyster sauce
2 teaspoons salt-free Thai seasoning (such as The Spice Hunter)
6 large napa (Chinese) cabbage leaves
Cilantro sprigs (optional)

Preparation

1. Bring 8 cups water to a boil in a large Dutch oven.

2. Cook pork and garlic in a large nonstick skillet over medium heat until pork is browned, stirring to crumble. Drain and return pork to pan. Add bean sprouts and next 3 ingredients to pork mixture; cook until thoroughly heated.

3. Add cabbage leaves to boiling water; cook 30 seconds. Drain.

4. Spoon about 1/2 cup pork mixture onto 1 end of each cabbage leaf; roll up, leaving ends open. Garnish with cilantro, if desired, and serve immediately.

carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

July 2010
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