NOT FRIED EGG ROLLS WITH SOY SESAME DIPPING SAUCE

Servings: 4to 6

Start to finish: 1hour, 15minutes

INGREDIENTS For the dipping sauce:

3tablespoons low sodium soy sauce

2tablespoons rice vinegar (unseasoned)

1teaspoon sugar

1teaspoon sesame oil

For the egg rolls:

1⁄4 cup plus 3tablespoons vegetable oil

2tablespoons minced ginger

2teaspoons minced garlic

8ounces ground pork

Kosher salt

1⁄3 cup thinly sliced scallions

1cup finely chopped red pepper

1cup coarsely grated carrot

2cups finely shredded Napa cabbage

1⁄3 cup chicken broth

2tablespoons low sodium soy sauce

14egg roll wrappers

INSTRUCTIONS Make the dipping sauce: In a small bowl combine all the ingredients. Set aside.

Make the egg rolls: In a large nonstick skillet heat 2tablespoons of the oil over medium heat. Add the ginger and garlic and cook, stirring 1minute. Add the pork and a hefty pinch of salt, reduce the heat to medium and cook, stirring, until it turns white, about 2minutes. Transfer with a slotted spoon to a medium bowl. Add another tablespoon of the oil, the scallions, red pepper and carrot to the skillet and cook, stirring occasionally, until slightly softened, about 2minutes. Add the cabbage, stock and soy sauce, and simmer, stirring until all of the liquid has evaporated and the vegetables are tender but not mushy. Add the mixture to the pork bowl, stir well and set aside to cool to room temperature. Clean the skillet and set it aside.

Working with two egg roll wrap- pers at a time arrange them on the counter with one of the corners facing you. Place level 1⁄4 cup of the filling in the center of the wrapper and bring up the bottom corner that is facing you half way up to cover the filling. Fold in the left and right corners of the wrapper snuggly over the filling. Moisten the top corner and bring it down to form a rectangular package, pressing firmly to make sure the top corner is well glued. Heat 2tablespoons of the oil in the large nonstick skillet over medium high heat. Add half the rolls to the skillet, reduce the heat to medium and cook the rolls, turning them frequently until they are golden brown on all sides, about 6to 8 minutes total. Transfer them to paper towels to drain and repeat the procedure with the remaining oil and remaining egg rolls.

Transfer to plates and serve right away with the dipping sauce. Nutrition information per serving of egg rolls: 459calories; 186 calories from fat; 21g fat (4g saturated; 0g trans fats); 34mg cholesterol; 746mg sodium; 51g carbohydrate; 4g fiber; 3g sugar; 16g protein.

Nutrition information per serving of sauce: 21calories; 10calories from fat; 1g fat (0g saturated; 0g trans fats); 0mg cholesterol; 432 mg sodium; 2g carbohydrate; 0g fiber; 1g sugar; 1g protein.