Gluten-Free Crispy Pork Spring Rolls
Get ready to savor the irresistible crunch of **Gluten-Free Crispy Pork Spring Rolls**, a light and flavorful appetizer or snack that’s perfect for any occasion. Crafted with gluten-free spring roll wrappers and a savory filling of ground pork, fresh shredded vegetables like carrot, cabbage, and bean sprouts, and aromatic garlic and ginger, these rolls pack a punch of flavor in every bite. A splash of gluten-free soy sauce and sesame oil elevates the savory profile, while a golden fry ensures the perfect crisp texture. Simple yet satisfying, this recipe is a crowd-pleaser that pairs beautifully with your favorite dipping sauce. Whether you're catering to dietary restrictions or just craving a crispy, golden treat, these gluten-free spring rolls are sure to impress!
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Recipe Information
Ingredients
- 12 pieces Gluten-free spring roll wrappers
- 250 grams Ground pork
- 1 medium Carrot, shredded
- 1 cup Cabbage, finely shredded
- 1 cup Bean sprouts
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce, gluten-free
- 1 teaspoon Sesame oil
- 500 ml Vegetable oil for frying
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large pan over medium heat, cook the ground pork until browned and cooked through, about 5-7 minutes.
Add the garlic and ginger to the pork and sauté for another 2 minutes until fragrant.
Add the shredded carrot, cabbage, and bean sprouts to the pork mixture, stir-frying for 3-4 minutes until the vegetables are slightly tender.
Stir in the gluten-free soy sauce, sesame oil, salt, and black pepper. Mix well to combine and cook for an additional 2 minutes. Remove from heat and let it cool slightly.
Prepare a clean work surface and lay out a spring roll wrapper. Place about 2 tablespoons of the pork mixture near the bottom of the wrapper.
Fold the bottom edge over the filling, then fold both sides towards the center, and tightly roll up the wrapper to form a spring roll. Seal the edge with a small dab of water.
Repeat with the remaining wrappers and filling.
In a deep saucepan, heat the vegetable oil to 350°F (175°C).
Fry the spring rolls in batches for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve the crispy spring rolls warm with your preferred dipping sauce.
Nutrition Facts
Calories |
6134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 572.4 g | 734% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 4043 mg | 176% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 14.1 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1148 mg | 24% | |
*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.
