Low Carb Crispy Pork Spring Rolls
Savor the flavor-packed indulgence of these Low Carb Crispy Pork Spring Rolls, a guilt-free twist on a classic Asian favorite! Perfectly seasoned ground pork combines with freshly shredded cabbage, grated carrot, and aromatic garlic and ginger for a vibrant, savory filling. These spring rolls are wrapped in low-carb rice paper alternatives and pan-fried to a golden, crispy perfection—no deep fryer required. Infused with soy sauce, sesame oil, and a touch of fish sauce, every bite delivers irresistible layers of flavor. Ready in under 45 minutes, these spring rolls are ideal for keto dieters or anyone seeking a lighter appetizer or snack. Pair them with your favorite low-carb dipping sauce and enjoy a wholesome treat that’s both satisfying and delicious!
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Recipe Information
Ingredients
- 300 grams ground pork
- 200 grams cabbage
- 1 medium carrot
- 3 stalks green onions
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 10 sheets rice paper alternatives
- 2 tablespoons olive oil
- 0.5 teaspoon cracked black pepper
Instructions
Shred the cabbage finely and grate the carrot. Chop the green onions into small bits and mince the garlic and ginger.
In a large pan over medium heat, add 1 tablespoon of olive oil. Once heated, add the garlic and ginger, sauté for about 30 seconds until fragrant.
Add the ground pork to the pan. Cook for about 5-7 minutes or until pork is browned and cooked through, breaking it into small pieces with a spatula.
Add cabbage, carrot, and green onions to the pork. Stir well to combine and cook for another 3-5 minutes until the vegetables are softened.
Stir in the soy sauce, sesame oil, fish sauce, and cracked black pepper. Cook for another 2 minutes to allow the flavors to meld. Remove from heat and let the filling cool slightly.
Prepare your rice paper alternatives according to package instructions, as they may vary.
Place about 2 tablespoons of filling across the center of the prepared rice paper alternative, leaving space on the edges to fold. Fold the sides over the filling, then roll tightly to form a spring roll.
Repeat the process with the remaining filling and wrappers.
Heat the remaining 1 tablespoon of olive oil in a non-stick pan over medium heat. Carefully place the spring rolls in the pan, seam side down, and cook in batches if necessary.
Cook the rolls for about 2-4 minutes on each side, or until golden brown and crispy all over. Transfer them to a cooling rack to drain any excess oil.
Serve the crispy pork spring rolls warm with your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 10.5 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 852 mg | 18% | |
*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.
