Pork and Vegetable Wraps
Nutritional values
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 371 mg | (9 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the wraps
- 400 grams Pastry flour
- salt
- 120 milliliters milk
- 3 Tbsps Peanut oil
- vegetable oil (to cook)
- For the filling
- 300 grams Pork tenderloin
- 1 walnut sized pc ginger
- 2 garlic cloves
- 1 onion
- 1 carrot
- 200 grams Green cabbage
- 1 red Pepperoncini
- 2 Tbsps Peanut oil
- 100 milliliters instant Vegetable broth
- 1 tsp Turmeric
- salt
- freshly ground pepper
Preparation steps
For the wraps, mix the flour, salt, 120 ml (approximately 1/2 cup) of water, milk and 2 tablespoons of peanut oil. Knead into a smooth, elastic dough. Wrap the dough in plastic and chill for about 1 hour. Divide the dough into 16 equal portions. Knead each portion and roll out into a circle (about 12 cm diameter). Brush the circles with the remaining peanut oil. Preheat the oven to 50°C (approximately 125°F). Heat some oil in a frying pan and cook the dough for about 5 minutes, flipping occasionally. Keep warm in the oven.
For the filling, cut the pork into very thin strips. Peel and finely chop the ginger, garlic and onion. Peel and rinse the carrot. Rinse the cabbage. Cut the carrot and cabbage into fine strips. Cut the pepperoncini into thin strips.
Heat the peanut oil in a wok or frying pan. Saute the pork, ginger, garlic, onion and pepperoncini. Push everything to the edge and add the carrots and cabbage. Saute for about 3 minutes. Mix the contents of the pan together and pour in the vegetable broth. Season with turmeric, salt and pepper. Simmer for about 5 minutes, until the broth has evaporated. Spread the filling on the wraps and roll. Cut once crosswise and serve.
