At our house, we love egg rolls. They can be challenging to make, so I simplified everything with this deconstructed version that is made on the stovetop in no time!
—COURTNEY STULTZ WEIR, KS
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 tablespoon sesame oil
1/2 pound ground pork
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
6 cups shredded cabbage (about 1 small head)
2 large carrots, shredded (about 2 cups)
4 ounces rice noodles
3 green onions, thinly sliced
Additional soy sauce, optional
1. In a large skillet, heat the oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook 4-6 minutes longer or until vegetables are tender, stirring occasionally.
2. Cook rice noodles according to the package directions; drain and add immediately to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.
Per 1 1/2 cups: 302 cal., 12g fat (4g sat. fat), 38mg chol., 652mg sod., 33g carb. (2g sugars, 4g fiber), 14g pro.
Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1 1/2 starch, 1/2 fat.