Gluten-Free Pork Egg Rolls
Satisfy your cravings for crispy perfection with these Gluten-Free Pork Egg Rolls, a delicious twist on the classic appetizer that's tailored for gluten-sensitive eaters! Packed with juicy ground pork, tender veggies like shredded cabbage and carrots, and a savory blend of gluten-free soy sauce, sesame oil, garlic, and ginger, the filling is bursting with flavor in every bite. Wrapped in gluten-free egg roll wrappers and fried to golden brown perfection, these egg rolls deliver the satisfying crunch you love without compromising dietary needs. Whether served as an appetizer, snack, or party favorite, they pair beautifully with your go-to dipping sauce for an irresistible treat. Plus, they're quick to prepare in under an hour—perfect for busy home cooks looking to wow their guests or family with a gluten-free delight!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 3 tablespoons Gluten-free soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Ground ginger
- 3 units Garlic cloves, minced
- 3 units Green onions, chopped
- 2 cups Shredded cabbage
- 1 cup Shredded carrots
- 12 units Gluten-free egg roll wrappers
- 2 cups Vegetable oil
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
In a large skillet over medium heat, add the ground pork and cook until browned, about 5-7 minutes, breaking it up with a spoon.
Drain any excess grease, then stir in the gluten-free soy sauce, sesame oil, ground ginger, and minced garlic.
Add the chopped green onions, shredded cabbage, and shredded carrots to the skillet. Cook for an additional 3-5 minutes until the vegetables are tender.
Remove from heat and let the filling cool slightly.
In a small bowl, mix together the cornstarch and water until it forms a slurry.
Take one gluten-free egg roll wrapper and place it on a clean surface, with a corner facing you. Spoon about 2 tablespoons of the pork filling near the center of the wrapper.
Fold the bottom corner up over the filling, then fold in both sides snugly. Brush the top corner with the cornstarch slurry and roll up the wrapper tightly to seal. Repeat with the remaining wrappers and filling.
In a deep skillet or electric fryer, heat the vegetable oil to 350°F (175°C). Carefully lower the egg rolls into the hot oil, a few at a time, frying until golden brown and crispy, about 4-5 minutes per batch.
Remove the egg rolls with tongs or a slotted spoon and drain on paper towels.
Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
6092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 538.9 g | 691% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 274.6 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4969 mg | 216% | |
| Total Carbohydrate | 210.1 g | 76% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 10.7 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1025 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.
