Shanghai-Style Spring Rolls (with Braised Cabbage and Pork)

Name: Shanghai-Style Spring Rolls (with Braised Cabbage and Pork)
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Vietnamese, Asian
Ingredients: 2 teaspoons cornstarch mixed with 3 tablespoons water; 1 liters shredded napa cabbage (about 1/2 a medium head); 946 milliliters oil for deep-frying; 170 grams pork shoulder, trimmed of gristle, cut into 1/4 inch by 2 inch slices; 6 servings Salt

You can never have too many hor d'oeuvre recipes, so give Shanghai-Style Spring Rolls (with Braised Cabbage and Pork) a try. This recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 1426 calories, 4g of protein, and 159g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes approximately 3 hours. Spring will be even more special with this recipe. It is an inexpensive recipe for fans of Vietnamese food. If you have cornstarch, pork shoulder, salt, and a few other ingredients on hand, you can make it.

Instructions

Heat 3 tablespoons oil in a wok over high heat until smoking.

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Cooking Oil

Equipment you will use

Wok

Add half of cabbage, season with salt, and cook, stirring and tossing occasionally, until softened and wilted, about 2 minutes.

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Cabbage

Salt

Add remaining cabbage and cook, stirring occasionally, until wilted.

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Cabbage

Add water to cover, bring to a boil, reduce to a bare simmer, cover, and cook for 1 hour, adding more water as necessary.

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Water

Add sliced pork and stir around to distribute. Continue to simmer for 1 more hour, adding water as necessary, until the cabbage is extremely tender and liquid is completely reduced.

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Cabbage

Water

Pork