Low Fat Classic Pork and Vegetable Egg Rolls
Elevate your snack or appetizer game with these deliciously guilt-free Low Fat Classic Pork and Vegetable Egg Rolls, a healthier twist on a crowd-favorite indulgence! Packed with lean ground pork, shredded green cabbage, grated carrots, and aromatic ginger and garlic, these egg rolls effortlessly combine bold Asian-inspired flavors with nutritious ingredients. Wrapped in golden, crispy egg roll wrappers and baked—not fried—for a lighter take, they're the perfect balance of savory and satisfying. Ready in just 45 minutes and incredibly easy to prepare, these oven-baked delights cut calories without sacrificing taste. Serve them hot with a side of soy sauce or your favorite dipping sauce for an irresistible treat everyone will love. Perfect for parties, game nights, or a quick weekday snack, these egg rolls are a must-try for anyone seeking healthier comfort food options!
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Recipe Information
Ingredients
- 250 grams lean ground pork
- 2 cups green cabbage, finely shredded
- 1 medium carrot, grated
- 2 pieces green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 12 pieces egg roll wrappers
- 1 as needed cooking spray
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large non-stick skillet over medium heat, cook the lean ground pork until no longer pink, breaking it up with a spoon, about 5-6 minutes. Drain excess fat.
Add the garlic and ginger to the skillet and sauté for 1 minute until fragrant.
Add the cabbage, carrot, and green onions to the skillet. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
Stir in the soy sauce and sesame oil, mixing well to combine all ingredients. Remove the skillet from heat and let the filling cool for a few minutes.
Place one egg roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the pork and vegetable mixture onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the two side corners. Roll up tightly, but gently, sealing the top corner with a dab of water. Repeat with remaining wrappers and filling.
Arrange the rolled egg rolls on the prepared baking sheet. Lightly spray them with cooking spray.
Bake in the preheated oven for 15-18 minutes, or until the egg rolls are golden brown and crispy, turning them halfway through baking to ensure even cooking.
Remove from oven and let them cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2675 mg | 116% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.3 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1690 mg | 36% | |
*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.
