Gluten-Free Pork Eggrolls
Crispy, savory, and entirely gluten-free, these Gluten-Free Pork Eggrolls are a game-changer for lovers of classic takeout flavors! Packed with a flavorful mix of tender ground pork, fresh green onions, vibrant carrots, and shredded cabbage, all seasoned with garlic, ginger, and gluten-free soy sauce, this recipe delivers crave-worthy satisfaction in every bite. Wrapped in delicate rice paper wrappers and fried to golden perfection, these homemade eggrolls are a wonderful alternative for those avoiding gluten. Perfect as an appetizer or a snack, they pair beautifully with your favorite dipping sauce for a restaurant-worthy treat that's easy to make in under an hour. Whether you're cooking for a crowd or indulging solo, these gluten-free eggrolls are sure to impress!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 tablespoons Gluten-free soy sauce
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 3 pieces Green onions, chopped
- 1 large Carrot, julienned
- 2 cups Green cabbage, shredded
- 2 teaspoons Sesame oil
- 12 pieces Rice paper wrappers (gluten-free)
- 2 cups Vegetable oil, for frying
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large skillet over medium heat, add the ground pork and cook until browned, about 5-7 minutes. Drain any excess fat.
Add the minced garlic and grated ginger to the pork, cooking for another 2 minutes until fragrant.
Stir in the chopped green onions, julienned carrot, and shredded cabbage to the pork mixture. Cook until vegetables are slightly softened, about 3-4 minutes.
Stir in the gluten-free soy sauce, sesame oil, salt, and black pepper. Mix well and cook for an additional 2 minutes. Remove from heat and let the filling cool slightly.
Prepare a shallow dish of warm water to soften the rice paper wrappers. Dip each rice paper into the water for about 10-15 seconds until soft and pliable.
Place about 2 tablespoons of the pork filling onto the lower third of the softened rice paper. Fold the sides in and roll tightly, just like an eggroll. Repeat until all the filling is used.
In a deep frying pan, heat the vegetable oil over medium-high heat. Carefully place the eggrolls in the hot oil and fry until crispy and golden brown, about 3-4 minutes each side.
Remove the eggrolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve the gluten-free pork eggrolls hot with your favorite dipping sauce.
Nutrition Facts
Calories |
6423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 597.0 g | 765% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3441 mg | 150% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 8.3 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 728 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.
