Heart-Healthy Crispy Pork Egg Rolls
Looking for a guilt-free indulgence? These **Heart-Healthy Crispy Pork Egg Rolls** redefine comfort food with a nutritious twist! Featuring lean ground pork, vibrant shredded vegetables like cabbage and carrots, and aromatic hints of garlic and ginger, this recipe delivers all the classic flavors without the excess oil. What's more? They're baked to golden perfection, not fried, so you can enjoy a crunchy, flaky texture made lighter with cooking spray. Perfect for gatherings or a satisfying appetizer, these egg rolls pair beautifully with your favorite dipping sauce. Quick to prepare and loaded with wholesome ingredients, they're a delicious way to enjoy a crispy treat while staying mindful of your heart health.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Lean ground pork
- 2 teaspoons Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 cups Green cabbage, shredded
- 1 cup Carrots, grated
- 3 units Green onions, sliced
- 2 tablespoons Soy sauce, reduced sodium
- 8 units Egg roll wrappers
- 1 unit Egg, beaten
- 1 bottle Cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add the lean ground pork to the skillet, breaking it up with a spatula, and cook for 5-7 minutes, or until fully browned and cooked through.
Stir in the shredded cabbage and grated carrots. Cook while stirring occasionally for another 3-4 minutes until the vegetables are slightly softened.
Add the sliced green onions and soy sauce to the skillet, stirring to combine. Cook for an additional 2 minutes. Remove from heat and let the mixture cool slightly.
Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the pork mixture onto the center of the wrapper.
Fold the corner nearest you over the filling, then fold in both side corners. Roll the wrapper tightly, and brush the exposed corner with the beaten egg to seal.
Place the assembled egg roll on the prepared baking sheet seam side down. Repeat the process with the remaining wrappers and filling.
Lightly spray the egg rolls with cooking spray, covering all surfaces evenly.
Bake in the preheated oven for 18-20 minutes or until the egg rolls are golden brown and crispy, turning halfway through baking.
Remove from the oven and allow them to cool for a few minutes before serving.
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.1 g | 362% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2539 mg | 110% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 16.8 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 264 mg | 20% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2266 mg | 48% | |
*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.
