Low Fat Crispy Pork Spring Rolls
Discover the irresistible flavor of Low Fat Crispy Pork Spring Rolls, a healthier twist on a classic appetizer. Packed with lean ground pork, vibrant vegetables like shredded carrot, green cabbage, and bean sprouts, and seasoned with a balanced blend of soy sauce, fish sauce, and chili flakes, these baked spring rolls are a guilt-free delight. Skip the deep fryer and opt for a lighter, crisp texture achieved with a quick spritz of cooking spray and a golden finish in the oven. Perfect for entertaining or a quick weeknight meal, these spring rolls are easy to prepare and offer a satisfying crunch in every bite. Serve them warm with your favorite dipping sauce and watch them disappear!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 g lean ground pork
- 1 large carrot, shredded
- 100 g green cabbage, finely shredded
- 100 g bean sprouts
- 2 green onions, finely sliced
- 2 garlic cloves, minced
- 2 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tsp cornstarch
- 0.5 tsp pshills flakes
- 0.25 tsp salt
- 0.25 tsp black pepper
- 12 spring roll wrappers
- cooking spray
Instructions
In a large skillet over medium heat, cook the lean ground pork until lightly browned, breaking it apart with a wooden spoon.
Add the minced garlic and sliced green onions to the skillet; cook for 1–2 minutes until fragrant.
Mix in the shredded carrot, green cabbage, and bean sprouts. Stir-fry for another 3–4 minutes until the vegetables are slightly softened.
Stir in the light soy sauce, fish sauce, cornstarch, chili flakes, salt, and black pepper. Mix well and cook for an additional 2 minutes.
Remove the skillet from heat and let the mixture cool for a few minutes.
Place a spring roll wrapper on a clean, flat surface with one corner pointing towards you. Spoon about 2 tablespoons of the filling onto the bottom third of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll up tightly to the top corner, sealing the edge with a dab of water. Repeat with the remaining wrappers and filling.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Arrange the spring rolls on the prepared baking sheet and lightly spray them with cooking spray for a crisp texture.
Bake in the preheated oven for 20–25 minutes or until the spring rolls are golden brown and crispy, turning them halfway through the cooking time.
Remove from the oven and let the spring rolls cool slightly before serving. Serve warm with your choice of dipping sauce.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 12.1 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1836 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.
