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Thai Pork Rolls

Yield 6 servings (serving size: 1 roll)
You can use 12 smaller cabbage leaves instead of 6 large napa cabbage leaves. Place 2 leaves side by side, fill, and roll.

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)

Nutrition 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

How to Make It

  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.

  5. carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook