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**These do not get “crunchy” like egg rolls, but they’re not soggy like cabbage rolls. I’m sure if you increase the coating or use something else to coat them, they would be crunchier. I have not tried deep frying them, so that may also make them more crispy.
24 each Napa cabbage leaves
8 ounces lean pork tenderloin
8 ounces shrimp, cooked
1 cup mung bean sprouts, canned -- rinsed and drained
1 cup shredded cabbage
1/8 cup shredded carrot
1 tablespoon soy sauce
2 teaspoons sherry -- optional
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoons garlic powder
4 tablespoons wheat bran -- or plain protein powder, bake mix, etc
1/2 cup olive oil
How To Prepare:
Finely mince the pork and shrimp. Add the soy sauce and seasonings to the mixture and let set for 10 minutes at room temperature.
In batches of 6 leaves each, wrap cabbage leaves in damp paper towels and microwave for approx 3 minutes to soften and wilt the cabbage- it needs to be very pliable.
Dry leaves and set aside.
In 2tsp olive oil, stir fry the pork and shrimp mixture for 2-3 minutes until it just starts to color, then add the veggies and stir fry over high heat for 2-3 minutes. Drain if necessary! The mixture should be pretty dry. Divide mixture into 12 equal servings as a guide.
Lay 2 cabbage leaves on top of each other, spoon one seerving of the meat/veggie mixture on one edge then fold in the sides and roll until you have an eggroll with all edges tucked in. Use kitchen twine to tie these in 2 places. It's tedious but if you don't they open during cooking and you have a stir fry instead of eggrolls.
Repeat until all eggrolls are finished.
IF your cabbage leaves are sturdy enough, you can use just 1 leaf per eggroll -subtract 1g carbs per serving.
Use a mini food processor to really powder the wheat bran -you want it very fine. Put 2 1/2T(it bulks up during processing) into a large zipper bag and add 6 eggrolls, shake gently to coat lightly. This whicks off moisture and helps give it a crispy coating. Repeat with remaining eggrolls and bran.
Heat oil in a large, non stick skillet until it's very hot but not smoking. Carefully add the eggrolls and cook until browned lightly on all sides. Be careful when turning them so the don't break. Drain on paper towels, remove the ties and enjoy!
(test your pan for size before adding oil. If it won't hold them all, divide the oil by 1/2 and cook the eggrolls in 2 batches).
Number of Servings:
Carbs per serving - include all nutritional information if known: