Meal Kit

Filipino-Style Pork Rolls

with sweet chili-lime dipper

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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
  • Info
    6 Small Flour Tortillas
  • 4 oz. Slaw Mix
  • 2 fl. oz. Sweet Chili Sauce
  • 1 Lime
  • 4 Green Onions
  • Info
    1 fl. oz. Ponzu Sauce
  • 1 oz. Pickled Ginger
  • 1 Tbsp. Cornstarch
  • 2 Garlic Cloves
Contains: FD&C Red No. 40, Aspartame, and Sulfites PHENYLKETONURICS: CONTAINS PHENYLALANINE
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary. You may have filling leftover.

  • 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.

  • 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.

  • 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.

  1. 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. 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. 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. 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. 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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