Gluten-Free Crispy Pork Egg Rolls
Indulge in the irresistible crunch of Gluten-Free Crispy Pork Egg Rolls, a perfect fusion of savory pork and vibrant vegetables wrapped in a light yet crunchy gluten-free shell. This recipe combines ground pork, shredded cabbage, carrots, and a medley of aromatics like garlic, ginger, and sesame oil, creating a filling that's bursting with flavor. Wrapped in gluten-free egg roll wrappers and fried to golden perfection, these egg rolls are ideal for appetizers, party snacks, or a delicious dinner side. With only 30 minutes of prep and 20 minutes of cooking time, these crispy delights are quick to make and even quicker to disappear. Serve them warm with your favorite dipping sauce for a crowd-pleasing gluten-free treat that’s sure to satisfy!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 cups Shredded cabbage
- 1 cup Shredded carrots
- 2 tablespoons Gluten-free soy sauce
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 3 stalks Green onions, chopped
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 pieces Gluten-free egg roll wrappers
- 1 large Egg, beaten
- 2 cups Vegetable oil for frying
Instructions
In a large pan over medium heat, add the ground pork. Cook until browned and cooked through, breaking it apart with a spatula, about 4-5 minutes.
Add shredded cabbage, shredded carrots, gluten-free soy sauce, minced garlic, grated ginger, chopped green onions, sesame oil, salt, and black pepper to the pan. Cook for another 5-6 minutes until the vegetables are tender.
Remove from heat and let the filling cool for a few minutes.
Take a gluten-free egg roll wrapper and lay it flat on a clean surface. Place about 2 tablespoons of the filling across the center of the wrapper.
Brush the edges of the wrapper with the beaten egg. Fold the bottom corner over the filling, then fold in the sides, and roll the wrapper up securely.
Repeat with the remaining wrappers and filling.
In a deep skillet or wok, heat vegetable oil to 350°F (175°C).
Carefully place a few egg rolls in the hot oil, being careful not to overcrowd the pan.
Fry the egg rolls for 3-4 minutes or until golden brown and crispy, turning occasionally.
Remove the egg rolls from the oil and drain on a paper towel-lined plate.
Serve the egg rolls warm, with your choice of dipping sauce.
Nutrition Facts
Calories |
6554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 598.7 g | 768% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 5295 mg | 230% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 10.7 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 425 mg | 33% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1044 mg | 22% | |
*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.
