Ah, the crisp egg roll—this fried delight now has a healthy counterpart in this recipe, which is free of the rice paper used to store the ingredients and absorbs oil so readily. Using the pork drippings and omitting the addition of any other cooking oil keeps this dish as light as possible, while the addition of either liquid aminos or low-sodium soy sauce means that you get the depth of taste expected in Asian dishes without increasing your sodium consumption—reducing bloating after your meal. The crisp vegetables from the coleslaw mix and the sharp clean taste of green onions provide a break for your tastebuds from the hearty pork, and the added dash of some rice vinegar creates a note of much-needed tartness for a recipe that you will find tastes just as good as the sinful original thing—if not better!
- 1 lb ground pork
- 1 package coleslaw mix
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 3-4 Tbsp Braggs Amino(or if you’re not on THM use low sodium soy sauce)
- 1-2 tsp rice vinegar
- Cook the ground pork until done and remove from pan, leaving the drippings.
- Add onions, garlic and celery to the pan and saute until nearly cooked through.
- Add the coleslaw mix and continue to cook about 15 minutes, then mix in cooked ground pork.
- Add the Bragg amino acids and rice vinegar.
- Allow to simmer for 5-10 minutes.
Recipe Source here
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