4-6 thin sliced pork cutlets
1 green pepper, chopped fine
3 water chestnuts, chopped fine
1 green scallion, chopped fine
4-6 cabbage leaves, wide
3 stalks bak choi, chopped fine
Light string

VEGETABLE MARINADE:

3 tbl. light soy
3 tbl. sesame oil
1 tbl. hoisin sauce
Broth for thinner
  1. Marinate pork slices. Set aside.
  2. Chop all vegetables, then mix in marinade. Mix well.
  3. Lay out cutlets then lay 1 piece cabbage on cutlet. Sprinkle on vegetables then fold from the sides so vegetables don't fall out. Roll cutlet like an egg roll, then tie.
  4. Heat fry pan, 1/4 oil till hot.
  5. Roll meat in corn starch then fry till brown.
  6. Heat master sauce. Pour over meat rolls. Sprinkle with scallions. Serve.