Low Carb Pork Egg Rolls
Indulge in the perfect blend of flavor and nutrition with these Low Carb Pork Egg Rolls, a healthy twist on the classic appetizer. Packed with savory ground pork, crunchy cabbage, carrots, and fragrant aromatics like garlic and fresh ginger, these baked egg rolls offer all the deliciousness without the guilt. With low-carb egg roll wrappers, gluten-free soy sauce or tamari, and a hint of sriracha for spice, this recipe is both keto-friendly and irresistibly satisfying. Simple to prepare in under 40 minutes, these crispy golden rolls are ideal for a snack, appetizer, or meal prep, served warm with your favorite low-carb dipping sauce. Whether you're watching carbs or just craving a lighter version of a comfort food staple, these egg rolls deliver flavor and texture in every bite!
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Recipe Information
Ingredients
- 1 pound ground pork
- 2 cups cabbage
- 1 large carrot
- 3 stalks green onions
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon sriracha sauce
- 12 pieces low-carb egg roll wrappers
- 1 whole egg
- 2 tablespoons olive oil
Instructions
Shred the cabbage and carrot, chop the green onions, mince the garlic, and grate the ginger.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and grated ginger, sauté for 1 minute until fragrant.
Add the ground pork to the skillet, breaking it up with a spatula, and cook until browned, about 5-7 minutes.
Stir in the soy sauce (or tamari), sesame oil, and sriracha sauce, mixing well to combine the flavors.
Add the shredded cabbage, carrot, and chopped green onions to the skillet, cooking for another 3-4 minutes until the vegetables are just tender.
Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of the pork mixture in the center.
Fold the bottom corner of the wrapper over the filling, then fold the side corners over, rolling it up tightly.
Brush the top corner with a beaten egg to seal the roll.
Repeat the process with the remaining wrappers and filling.
Preheat the oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper.
Brush each egg roll lightly with olive oil to encourage browning and crispiness.
Bake the egg rolls for 15-18 minutes until they are golden brown and crispy.
Serve warm with your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.8 g | 231% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 5362 mg | 233% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 10.6 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 524 mg | 40% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1612 mg | 34% | |
*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.
