How to Cook Yummy Spring Cabbage and Juicy Pork Thigh Rolls

How to Cook Yummy Spring Cabbage and Juicy Pork Thigh Rolls Delicious, fresh and tasty.

Spring Cabbage and Juicy Pork Thigh Rolls. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal. Ground pork - I love to use pork because it has a higher fat content and makes for some nice juicy rolls.

Combine pork, rice, onions, pepper, garlic powder, salt and paprika in large bowl.

Ground pork - I love to use pork because it has a higher fat content and makes for some nice juicy rolls.

You can use any type of ground meat you like, but keep in mind that leaner meats like chicken or turkey will come out drier.

You can have Spring Cabbage and Juicy Pork Thigh Rolls using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Spring Cabbage and Juicy Pork Thigh Rolls

1. You need 200 grams of Thinly sliced pork thigh meat.

2. Prepare 1 large of leaf Spring cabbage.

3. It’s 3 slice of Easy melting cheese.

4. It’s 1/4 of Tomato.

5. You need 1/2 tbsp of Miso.

6. Prepare 50 ml of Water.

7. You need 1 dash of Salt and pepper.

The filling is ready when the cabbage becomes somewhat dry and not wet. (Wet filling will make the spring rolls soggy and not crispy.) Transfer the filling to a big bowl, let cool.

HOW TO WRAP SPRING ROLLS: To wrap a spring roll, place a piece of spring roll wrapper on a flat surface.

Cook cabbage in boiling water just until outer leaves pull away easily from head.

If the leaf is huge add more, if smaller add less meat.

Spring Cabbage and Juicy Pork Thigh Rolls instructions

1. Preseason the pork thigh meat with salt and pepper on both sides. Stack 2 slices so that the fatty sides face out; overlap about 1 cm of the edges..

2. Lay cheese on top of step 1. Place the cabbage on top of the cheese, and roll up it up so that the ingredients do not come out as much as possible..

3. Coat a preheated frying pan with oil, and cook with overlaps facing down over medium heat. Add water, and cook for 5 minutes until golden brown..

4. It is done once the cheese has melted. Cut the pork in half, and arrange on plates. Turn on the heat and add tomatoes and miso to the remaining broth to make the sauce. Pour on top of the pork..

Fold the sides of the leaf over the meat and roll the cabbage up (like rolling a.

Bonus tip: if you have gaps, fill them with extra cabbage leaves – wad them up and plug the gaps so the rolls don't unroll and/or float around in the braising liquid.

Finally, cover the rolls with a few extra cabbage leaves.

Laying down cabbage leaves on both the bottom and top keeps the rolls moist and prevents scorching.

The blistered egg roll skins are thicker and made with egg-based dough wrappers, while the lighter spring rolls have thin, delicate skins and do not blister up when fried.