Low Carb Crispy Pork Egg Rolls
Satisfy your craving for crunchy appetizers with these irresistibly **Low Carb Crispy Pork Egg Rolls**, a healthier twist on a classic favorite. Packed with a flavorful filling of seasoned ground pork, tender cabbage, carrots, and aromatic ginger and garlic, these egg rolls boast a perfectly golden, crunchy shell made from a nutrient-rich blend of almond and coconut flours. Ideal for those following keto or gluten-free diets, this recipe skips traditional wrappers in favor of a low-carb dough that’s easy to prepare and fry to crispy perfection. Serve warm with your favorite low-carb dipping sauce for a snack or appetizer that’s as guilt-free as it is delicious. Perfect for parties, game days, or weeknight treats, these homemade egg rolls are sure to impress!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 cups Cabbage, finely shredded
- 1 medium Carrot, grated
- 3 pieces Green onions, chopped
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce or tamari (for gluten-free)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Coconut flour
- 1 cup Almond flour
- 3 large Eggs
- 2 tablespoons Olive oil
- 1 teaspoon Baking powder
- 1 batch Egg wash (1 egg whisked with 1 tablespoon water)
- 1 cup Avocado oil or coconut oil, for frying
Instructions
In a large skillet, heat olive oil over medium-high heat. Add the minced ginger and garlic and sauté for about 1 minute until fragrant.
Add ground pork to the skillet and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
Stir in shredded cabbage, grated carrot, and chopped green onions. Cook for another 3-5 minutes until the vegetables are tender.
Add soy sauce, sesame oil, salt, and black pepper. Mix until everything is well incorporated. Turn off the heat and let the filling cool down.
In a large bowl, combine coconut flour, almond flour, and baking powder.
In a separate bowl, lightly beat three eggs. Pour the beaten eggs into the flour mixture and mix until a dough forms.
Divide the dough into 10 equal parts. On a piece of parchment paper, flatten each portion into a rectangle about 6x4 inches, use a little additional almond flour if the dough is sticky.
Place a generous spoonful of the pork mixture onto one end of the dough rectangle.
Brush the edges of the dough with the prepared egg wash.
Carefully roll the dough around the filling, tucking the ends to seal. Repeat with the remaining dough and filling.
In a large frying pan, heat avocado oil over medium heat until shimmering.
Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes per side.
Remove egg rolls with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve warm with your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
5082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 449.8 g | 577% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 1152 mg | 384% | |
| Sodium | 4255 mg | 185% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 25.3 g | ||
| Protein | 183.5 g | 367% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 682 mg | 52% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1848 mg | 39% | |
*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.
