Low Fat Crispy Pork Egg Rolls
Indulge guilt-free with these Low Fat Crispy Pork Egg Rolls, a lighter twist on the classic favorite! Packed with savory lean ground pork, vibrant shredded cabbage and carrots, and aromatic fresh ginger and garlic, these egg rolls offer all the flavor without the deep-frying. Perfectly seasoned with low-sodium soy sauce and sesame oil, they're baked to golden perfection, delivering a satisfyingly crispy texture right from your oven. Quick to prepare and high in flavor, these healthier egg rolls are ideal as a nutritious appetizer or snack, and pair effortlessly with your favorite dipping sauce. Whether for a party platter or a weeknight treat, this recipe proves that wholesome can also be absolutely delicious!
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Recipe Information
Ingredients
- 0.5 pound lean ground pork
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh ginger, minced
- 2 pieces garlic cloves, minced
- 3 pieces green onions, finely chopped
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 12 pieces egg roll wrappers
- 1 tablespoon cornstarch
- 1 can olive oil spray
- 1 teaspoon sesame oil
- 0.5 teaspoon black pepper
Instructions
In a large non-stick skillet, cook the lean ground pork over medium heat until it's browned, about 5-7 minutes, breaking it up into crumbles as it cooks.
Add the minced ginger and garlic to the skillet and cook for an additional 1 minute until fragrant.
Stir in the chopped green onions, shredded cabbage, and shredded carrots. Cook for an additional 3-4 minutes until the vegetables begin to soften.
Stir in the soy sauce, sesame oil, and black pepper. Continue to cook for 2 minutes, stirring to combine all the ingredients well.
Remove the mixture from the heat and allow it to cool slightly for easier handling.
Fill a small bowl with water to wet your fingers for sealing the egg rolls.
On a clean surface, lay out an egg roll wrapper with one corner facing you.
Place about 3 tablespoons of the pork and vegetable filling in the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides snugly. Roll it up toward the top corner, using your fingers to wet the top corner and seal the roll.
Repeat the process with the remaining wrappers and filling.
In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry.
Brush the tops of the egg rolls lightly with the cornstarch mixture.
Preheat your oven to 400°F (200°C).
Place the egg rolls on a baking sheet lined with parchment paper or sprayed with a light coating of olive oil spray.
Lightly spray the tops of the egg rolls with olive oil spray to help them crisp up in the oven.
Bake in the preheated oven for 18-20 minutes, or until the egg rolls are golden brown and crispy, turning once halfway through baking.
Allow the egg rolls to cool slightly before serving. Enjoy them warm with your favorite dipping sauce.
Nutrition Facts
Calories |
3436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.0 g | 381% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 10.2 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1456 mg | 31% | |
*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.
