Asian, Diabetic, Fish / Seafood, Light Eating, Sides

Unrolled Egg Rolls


  • 1/2 pound ground pork
  • 1/4 teaspoon salt
  • 1/2 teaspoon soy sauce
  • 1 dash white pepper
  • 8 cups water
  • 2 1/2 pounds cabbage; finely shredded
  • 2 tablespoons vegetable oil
  • 1/2 pound shrimp, cooked; finely chopped
  • 1/3 cup green onions; finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon five-spice powder


Mix pork, 1/4 tsp. salt, soy sauce, and white pepper. Cover and refrigerate about 20 minutes.

Heat water to boiling in a stockpot or dutch oven; add cabbage. Drain; rinse cabbage in cold water until cold. Drain thoroughly; remove excess water by squeezing cabbage. (A salad spinner works nicely for this, too)

Heat wok until very hot. Add 2 tbsp. vegetable oil; tilt wok to coat sides. Add pork; stir-fry 3 minutes, or until pork is no longer pink. Stir in cabbage, shrimp, green onions, 1/2 tsp. salt, and five-spice powder.

Serve with hot mustard sauce, if desired.

Nutritional Facts

  • 136 Calories
  • 8g Fat (52.1% calories from fat)
  • 10g Protein
  • 6g Carbohydrate
  • 3g Dietary Fiber
  • 61mg Cholesterol
  • 267mg Sodium
  • Exchanges:
  • 0 Grain(Starch)
  • 1 Lean Meat
  • 1 Vegetable
  • 1 Fat.

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