Recipe by Wildflour
This is my version of Rachael Ray's from the Food Network Channel. I adjusted it to my own taste and availability of ingredients. They are AWESOME! Easy to make and even better the next day! Fantastic for company or football parties!
- 1 lb raw ground pork, can sub ground beef (not sausage)
- 1 (16 ounce) packageshredded cabbage, with the carrots bits in it remove 1 1/2 cups and chop smaller
- 2 minced garlic cloves (I use the jarred kind already minced)
- 8 gingersnap cookies, crushed to crumbs (place in ziplock baggie and crush with rolling pin, or in blender or food processor)
- 1⁄4 cup soy sauce
- 1 tablespoon sliced green onion
- 1 dash cayenne (I like it in there) (optional)
- 1 tablespoon vegetable oil (if you have it) or 1 tablespoon wok oil (if you have it)
- 6 large tortillas
- hoisin sauce (comes in a little jar by the chinese stuff)
- 2 cups shredded lettuce
Directions See How It's Made
- In large bowl, combine pork, 1 1/2 cups of cabbage, garlic, gingersnap crumbs, soy sauce, scallions and cayenne.
- Mix well with your hands.
- Form into 6 small, thick patties.
- In fry pan, heat oil over med-high heat and cook patties for about 5 minutes on each side, will be pretty well browned on both sides.
- While patties are cooking, mix 2 cups shredded lettuce with 1/2 cup cabbage and a bit more sliced green onions if desired.
- Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to thinly coat whole tortilla.
- Place a small handful of lettuce mixture in center of each tortilla.
- Place a cooked patty on top, fold over sides, then far side and close side, overlapping and sealing with a dab of hoisin if needed, sealing making a nice"package". Place seam-side down, continue til all are wrapped.
- Slice in half with SHARP knife going down through non-folded side and serve with white or fried rice!
- These are to DIE for, and even better the next day!
- Only assemble what is going to be eaten, reheat patties the next day for leftovers.