Monday, February 8, 2016

Spring Rolls

1 red onion diced
2 cloves of garlic diced
Fry in two pans I melted butter.
In frying pan, sauté two pork chops until browned on both sides. Slice very thin and sauté in the onions and garlic.

In the other pan, add:
Carrots, sliced thinly and julienned
Bean sprouts
Celery diced
3 orange peppers diced
Pea pods sliced thinly
Cabbage sliced thinly
Salt and pepper
1 tsp. ginger
Teriyaki low sodium
Add the pork chop mixture and mix well.
Put spoonful of mixture on an egg roll wrapper and roll up.  Fry on both sides until brown.
Serve with Asian noodles.  Gung Hay Fat Choy!