Low Carb Classic Pork and Vegetable Egg Rolls
Savor the irresistible flavors of these **Low Carb Classic Pork and Vegetable Egg Rolls**, a healthier twist on the beloved Asian appetizer. Instead of traditional wrappers, tender cabbage leaves encase a savory filling of seasoned ground pork, garlic, fresh ginger, and colorful vegetables like carrots, red bell peppers, and bean sprouts. This recipe balances bold flavors with the crisp, nutrient-packed crunch of the veggies, making it perfect for low-carb enthusiasts or anyone seeking a lighter option. Blanched cabbage leaves create a naturally gluten-free shell, while quick pan-frying ensures a golden, slightly crisp finish. Ready in under 40 minutes, these protein-packed egg rolls are ideal for satisfying cravings without compromising your diet. Perfect for appetizers, snacks, or even as a creative dinner option, they’re sure to be a crowd favorite!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 teaspoon Fresh ginger
- 3 Garlic cloves
- 4 Green onions
- 1 cup Bean sprouts
- 1 Carrot
- 1 Red bell pepper
- 12 Cabbage leaves
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground pork and cook until browned, about 5-6 minutes. Drain excess fat if necessary.
Add soy sauce, 1 teaspoon of grated fresh ginger, and minced garlic cloves to the pork. Stir well to combine and cook for an additional 1-2 minutes.
Thinly slice the green onions, grate the carrot, and slice the red bell pepper into thin strips. Add these vegetables along with the bean sprouts to the pork mixture and cook for about 3-4 minutes until vegetables are tender-crisp.
Remove the skillet from the heat. Stir in the sesame oil, salt, and black pepper. Allow the filling to cool slightly.
Blanch cabbage leaves in boiling water for about 1 minute to soften. Remove immediately and place them in a bowl of ice water to stop cooking. Pat dry with paper towels.
Place a cabbage leaf on a flat surface. Spoon about 2 tablespoons of the pork and vegetable filling onto the center of the leaf.
Fold the sides of the cabbage leaf over the filling and roll the leaf up tightly similar to a burrito.
Repeat the process with remaining cabbage leaves and filling until all are used.
Heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat. Add the cabbage-wrapped egg rolls seam-side down. Cook in batches, turning occasionally, until all sides are golden brown, about 3-4 minutes.
Serve hot and enjoy these delicious low-carb egg rolls!
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 44.7 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2864 mg | 61% | |
*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.
