Japanese · Dinner
Fried Pork and Vegetable Rolls
Baked pork and cabbage rolls filled with lean pork, cabbage, carrot, scallion, ginger and garlic, brushed lightly with oil instead of deep-fried. Delivers gyoza-style savoury flavour and a crackling wrapper texture with minimal frying fat, served with a light soy-vinegar dip.
$4
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
352Calories
18.8gProtein
12.8gFat
36.1gCarbs
4.6gSugar
3.2gFiber
1140mgSodium
49mgChol
3.1gSat Fat
560mgPotassium
75mgCalcium
2.2mgIron
0.6mcgVitamin B12
22mgVitamin C
Goes well with
Japanese Lager Beer
local
Jasmine Tea
international
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Combine lean ground pork, cabbage, carrot, scallions, ginger, garlic, soy sauce, sesame oil, salt and white pepper; mix until evenly combined.
2
Rest
Cover and let filling sit at room temperature for 10 minutes.
3
Wrap
Lay a gyoza wrapper on a work surface, place a heaped teaspoon of filling in centre, wet edges with water, fold into a tight roll, and seal.
4
Roast
Brush rolls lightly with vegetable oil, arrange seam-side down on parchment paper, and bake at 425°F (220°C) for 16 minutes until golden and crisp, turning halfway.
5
Plate
Whisk together dipping sauce of soy sauce, rice vinegar and optional chili oil; serve alongside rolls.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g lean ground pork
- 2 cup180g cabbage
- 1/2 cup60g carrot
- 44 scallions
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 2 tsp2 tsp soy-sauce
- 1 tsp1 tsp sesame-oil
- 1/4 tsp1/4 tsp salt
- pinch of white pepper
- 1212 gyoza or spring roll wrappers, about 2.1 oz (60g)
- 2 tsp2 tsp vegetable oil, for brushing
- 2 tbsp2 tbsp soy-sauce, for dipping
- 2 tsp2 tsp rice-vinegar, for dipping
- 1/2 tsp1/2 tsp chili-oil, for dipping (optional)
