Ingredients
- 1 lb pork tenderloin, cut into bite-sized pieces
- pepper
- 1/2 tsp fresh ginger
- 1/2 head green cabbage, sliced thinly
- 1/2 onion, sliced thinly
- 2 carrots, julienned
- fresh basil, chopped
- 2 Tbsp peanut butter
- sesame oil
- soy sauce
- hot sauce
- 6 spring roll wrappers (the kind you soak in hot water before using)
- Heat 1 Tbsp sesame oil in large saute pan. Add pork and ginger, stir-frying just until cooked. Be careful not to overcook! Remove from pan and set aside.
- In same pan, add cabbage and onions, cooking approximately 3 minutes until slightly wilted but still crunchy. You may need to add a smidge more oil to your pan to keep the cabbage from burning. Once cooked, remove cabbage/onion mixture and set aside.
- In a small bowl, combine peanut butter, sesame oil and soy sauce until a thin sauce is formed. I used approximately 2T peanut butter, 2 T sesame oil and 1T soy sauce, but I kept adding a little of this and a little of that, so those amounts may not be entirely correct. Just keep adding those 3 ingredients until you have a sauce that's thin, but not watery. And add a few drops of hot sauce to kick it up a notch!
- Prepare springroll wrappers according to package directions. Mine said to soak in hot water for 15 seconds, then place on a damp cloth and blot dry. Then I added the cabbage/onion mixture, pork, drizzle of sauce, raw carrots, and basil. Wrap each roll like a burrito and slice in half before serving.
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