Gluten-Free Classic Pork and Vegetable Egg Rolls
Perfectly crispy on the outside and bursting with savory flavor on the inside, these Gluten-Free Classic Pork and Vegetable Egg Rolls are a crowd-pleasing appetizer or snack that's easy to make at home. Stuffed with a delicious blend of ground pork, shredded cabbage, carrots, and aromatic ginger and garlic, these egg rolls are wrapped in gluten-free rice paper wrappers for a healthier twist on a takeout favorite. The filling is seasoned with soy sauce, sesame oil, and rice vinegar for an irresistible umami punch, while frying to a golden crisp ensures a satisfying crunch in every bite. Whether served alongside a gluten-free soy sauce or your favorite dipping sauce, these egg rolls are sure to be a hit at the table. Ready in just 40 minutes, this recipe transforms classic comfort food into an allergy-friendly delight without compromising on flavor.
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Recipe Information
Ingredients
- 0.5 pound Ground pork
- 3 tablespoons Gluten-free soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 teaspoons Ginger, grated
- 2 pieces Garlic cloves, minced
- 2 cups Green cabbage, finely shredded
- 1 medium Carrot, julienned
- 3 pieces Green onions, chopped
- 12 pieces Rice paper wrappers (gluten-free)
- 2 cups Vegetable oil
- 1 cup Water
Instructions
In a large skillet over medium heat, brown the ground pork until fully cooked, breaking it up into small pieces with a spatula.
Add 2 tablespoons of the gluten-free soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic to the skillet. Stir well to combine and let the flavors meld for another 2 minutes.
Add shredded cabbage, julienned carrot, and chopped green onions to the pork mixture. Cook while stirring until the vegetables soften, about 5 minutes. Remove from heat and let it cool slightly.
Prepare a large work surface or cutting board. Pour 1 cup of water into a shallow dish. Dip one rice paper wrapper into the water, submerging it completely for about 10-15 seconds until it becomes pliable but not too soft.
Lay the softened rice paper wrapper on the work surface. Spoon about 2 tablespoons of the pork and vegetable filling near the bottom edge of the wrapper.
Fold the bottom edge over the filling, then fold in the sides tightly, and roll up to encase the filling securely. Repeat with the remaining wrappers and filling.
In a deep pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry each for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Remove the egg rolls with a slotted spoon and drain on a paper towel-lined plate.
Serve warm with gluten-free soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
5032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 480.9 g | 617% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 274.6 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 7.9 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
