All of your ingredients should be from organic non-GMO pasture-raised and grass-fed as much as possible and as much as you can afford. Try to support and source your foods from your local organic farms because your health depends on good quality clean food.
Pork Fried Rice Rolls
Ingredients:
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One package of large rice spring roll wrappers
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5 ounces of shiitake mushrooms, sliced
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One medium yellow onion, thinly sliced
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One cup of diced celery
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3/4 of a cup of fresh bean sprouts
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One can of water chestnuts, slivered
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1/2 head of green cabbage, finely sliced
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One cup of shredded carrots
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Mix all these ingredients in a bowl
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Tamari, it’s a gluten-free alternative to soy sauce
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2 tbsp of grated ginger
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1 tbsp of honey
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2 cloves of diced garlic
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3 tbsp of organic non-GMO avocado oil
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2 lbs of boneless spare ribs.
Directions:
In a medium size skillet, over medium heat add the boneless spare ribs, 1/4 cup of tamari, and a half cup of water and simmer over low heat until done. Remove from heat. Once they are cooled, cut them into small cubes and set them aside.
- In a Wok or deep pan, on high heat add the
- 1/4 cup of tamari
- 1 tbsp of honey
- 2 tbsp of grated ginger
- 2 Cloves of diced garlic
Put all the veggies and the cut-up pork in the pan and cook until the veggies are tender then remove from heat.
For the rice wrappers follow the directions on the package.
I used to at a time for double thickness.
Lay out the wet rice wrapper on a cutting board. Scoop 3/4 of a cup of the filling in the middle of the wrapper. Fold each side in so that you get a square.
In a large skillet, add 3 tbsp of avocado oil. Once the pan is heated add in the rice squares and cook them for 5 to 6 minutes on each side until golden brown. Don’t add too many in the pan at once. Drizzle them with a little sesame oil and serve. These are delicious, family-friendly, and great for the next day for lunch. Try to use organic, pastured, Non-GMO products whenever possible. Enjoy!