Pork Spring Rolls

Pork Spring Rolls.jpg

Who needs takeout when you can make these? I used my Teriyaki sauce (no soy, of course!) to give these rolls that classic Asian flavor. And thanks to those gorgeous cabbage leaves, they can be enjoyed gluten-free!

•1 lb ground pork
•1/4 white onion, diced
•4 garlic cloves, minced
•1 carrot, shredded
•1 head green cabbage
•3 tbsp Coconut Aminos
•1 tbsp honey
•1 tsp ground ginger
•1 tsp sea salt
•1 tsp garlic powder

 

  1. In a skillet, cook the pork until it begins to brown.
  2. Add the onion, minced garlic and seasonings and continue cooking over medium heat.
  3. Cut the end of the cabbage off (where the stem/ core would be). Gently peel the outer layers of cabbage leaves off of the head, until you have 8 to 10 leaves.
  4. Shred the remaining cabbage.
  5. Add two cups of the shredded cabbage to pork mixture and continue cooking.
  6. In a bowl, mix together the coconut aminos, honey and ginger. Combine well, then add it to the pork mixture and continue cooking.
  7. Place a steamer basket in a pot and add about a cup of water. Steam the cabbage leaves until tender; you may only be able to steam a few at a time.
  8. Stuff the cabbage leaves: lay the leaf on a plate with the “cupped” side up and the stem end facing you. Place about a tablespoon full of the pork mixture in the leaf toward the stem end, and make it “long” horizontally like a spring roll.
  9. Tuck the stem end around and under the pork, then fold in the sides of the leave like you’re wrapping a burrito. Roll until completely closed, then hold shut with a toothpick.
  10. Return the rolled spring rolls to the steaming basket (make sure there is enough water inside). Steam them for 15-20 minutes...this will let the cabbage take on the roll “shape” while it continues cooking.
  11. Remove the rolls from the steamer, remove the toothpicks and serve!