Vietnamese Egg Roll with Ground Pork
Eggs and ground pork together make a filling dish with a solid amount of protein and fat, so it works for breakfast or a hot dinner. Fish sauce keeps the flavor vivid without a long spice list. It is a simple keto version of an egg roll with a savory meat filling.
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Inventory: Mixer
Kitchen: Vietnamese
2 kg 500 gram
Servings: 6 (1 serving ≈ 119 gram)
Digestion time: 3 hour
Complete protein: ✔
Mix the ground pork (350 g) with the finely chopped onion (30 g), fish sauce (15 g), and black pepper (1 g). Separately beat the eggs (300 g) until smooth.
Heat the olive oil (15 g) and pour part of the egg mixture into the skillet in a thin layer. Once the eggs are lightly set, spread in the meat filling, roll everything up, and cover with a lid.
Cook the roll for 10-12 minutes until the filling is fully done, then let it cool slightly and slice it. Serve warm.
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