Meal Kit
Filipino-Style Pork Rolls
with sweet chili-lime dipper
Prep & Cook Time: 20-30 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Wheat, Soy
Chef
Rachel Post
In this dish, crispy rolls hold together flavorful ground pork, fresh and spicy ginger, and crisp slaw with a sweet and tangy dipper. Dip, dip, hooray!
In Your Box (serves 2)
- 10 oz. Ground Pork
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 1 Lime
- 2 fl. oz. Sweet Chili Sauce
- 4 Green Onions
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1 fl. oz. Ponzu Sauce
- 1 oz. Pickled Ginger
- 1 Tbsp. Cornstarch
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) gqR70gOE
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Calories750
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Carbohydrates73g
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Fat37g
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Protein33g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary. You may have filling leftover.
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If using diced chicken breasts, pat dry. Follow same instructions as ground pork in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Follow same instructions as ground pork in Step 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Follow same instructions as ground pork in Step 2, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Coarsely chop slaw mix.
Halve lime and juice.Mince ginger.Mince garlic.Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine 2 tsp. lime juice and sweet chili sauce. Stir to combine. Set aside. -
2 Start the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add white portions of green onions and garlic to hot pan and stir constantly until translucent, 30-60 seconds.
Add ground pork and break up into smaller pieces until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes. -
3 Finish the Filling
Add ponzu, slaw mix, green portions of green onions, ginger, cornstarch, and 3 Tbsp. water to hot pan and stir occasionally until combined and slaw begins to wilt and become tender, 3-5 minutes.
Remove from burner. Transfer filling to a plate. Wipe pan clean and reserve. -
4 Assemble the Rolls
Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds.
If tortillas come folded, keep folded. Remove from microwave.Place tortillas on a clean work surface. Top each evenly with filling. Tuck one tortilla end under filling and roll tightly, placing seam side down. Repeat with remaining tortillas. There may be extra filling. -
5 Cook Rolls and Finish Dish
Return pan used to cook filling to medium-low heat and add 1 Tbsp. olive oil. Working in batches if necessary, place rolls in hot pan, seam-side down. Cook until browned on one side, 1-2 minutes.
Replenish oil, if necessary. Gently roll to opposite side and cook until browned, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, halving rolls, if desired and serving sweet chili-lime sauce on the side for dipping. Bon appétit!
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