Ingredients

The following ingredients have 4 Servings
  • 1 pound ground pork
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup onion (minced)
  • 2 cloves garlic (minced)
  • 2 teaspoons chili paste (such as Sambal Oelek, optional)
  • 2 tablespoons ginger (minced)
  • 1 cup cabbage (shredded)
  • 1 cup carrot (grated)
  • 1 tablespoon soy sauce
  • 1 tablespoon Nakano Natural Rice Vinegar
  • 16 egg roll wrappers
  • 2 tablespoons butter (melted)
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • 2 tablespoons Nakano Natural Rice Vinegar
  • 1 teaspoon chili paste (optional )
  • 2 tablespoons scallions (minced)

Instruction

  • Pre-heat oven to 425 degrees and line a baking sheet with foil. Spray with cooking spray and set aside.
  • Heat a large skillet over medium-high heat and spray with cooking spray. Cook ground pork until browned, about 7-9 minutes. Stir in salt, pepper, onion, garlic, chili paste and ginger; cook additional 2-3 minutes. 
  • Add grated cabbage and carrots to the mixture, along with soy sauce and rice vinegar. Cook an additional 3 minutes. Remove from heat and allow the mixture to cook slightly for about 10 minutes.
  • While the mixture is cooling, prepare soy dipping sauce by whisking together all ingredients in a small bowl; set aside. 
  • To assemble, lay egg roll wrapper on a clean surface and place 1/4 cup of the filling in the center of the wrapper. Brush water along all four borders of the wrapper then begin rolling like a burrito: start with the bottom and fold over the meat mixture then fold the right and left sides over before finishing to roll tightly.
  • Place on the baking sheet, seam side down and repeat until all wrappers are filled. Brush each with melted butter.
  • Bake until golden brown and crispy, about 15-20 minutes, rotating the pan once halfway through. Serve with dipping sauce.