Keto Crispy Pork Egg Rolls
Satisfy your craving for crispy, flavorful egg rolls without breaking your keto lifestyle with these irresistible Keto Crispy Pork Egg Rolls. Packed with a savory filling of seasoned ground pork, tender shredded cabbage, and a hint of garlic and ginger, these low-carb delights are wrapped in golden, baked mozzarella cheese "shells" instead of traditional wrappers. A quick pan-fry in coconut oil adds extra crunch, making each bite a perfect combination of crispy and juicy. Ready in just 45 minutes, these gluten-free, keto-friendly egg rolls make an excellent appetizer, snack, or main course. Serve them fresh and warm, and pair with your favorite sugar-free dipping sauce for an indulgent, guilt-free treat!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 cups Cabbage, finely shredded
- 1 medium Carrot, shredded
- 3 Green onions, sliced
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Black pepper
- 3 cups Mozzarella cheese, shredded
- 1 Egg, beaten
- 2 tablespoons Coconut oil
Instructions
In a large skillet over medium heat, cook the ground pork until browned, breaking it apart with a spatula, for about 5-7 minutes. Drain any excess fat.
Add the shredded cabbage, carrot, green onions, garlic, and ginger to the skillet. Cook, stirring frequently, until the vegetables are tender and the mixture is well combined, approximately 5 minutes.
Stir in the soy sauce, sesame oil, and black pepper. Cook for 2 more minutes, then remove the skillet from heat. Allow the filling to cool slightly.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Divide the shredded mozzarella cheese into 8 equal portions on the baking sheet, leaving space between each pile.
Bake the cheese in the preheated oven until it melts and turns golden brown around the edges, about 5-7 minutes.
Remove the baking sheet from the oven. Let the cheese cool for a few seconds, then quickly place a spoonful of the pork filling onto each cheese circle while they are still pliable.
Carefully roll up each cheese disk over the filling to form an egg roll shape. Secure the edges by gently pressing them together with your fingers.
Brush each keto egg roll with the beaten egg.
Heat the coconut oil in a large skillet over medium-high heat. Once hot, add the egg rolls and cook until crispy and golden on each side, about 2 minutes per side.
Transfer to a plate lined with paper towels to drain excess oil. Serve warm and enjoy.
Nutrition Facts
Calories |
3000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4333 mg | 188% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 23.3 g | ||
| Protein | 205.8 g | 412% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2812 mg | 216% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1656 mg | 35% | |
*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.
