Low Fat Pork Eggrolls
Savor the guilt-free indulgence of these Low Fat Pork Eggrolls—an oven-baked twist on the classic takeout favorite! Packed with flavorful lean ground pork, fresh shredded cabbage, and grated carrots, these crispy delights deliver all the deliciousness of traditional eggrolls without the deep-frying. Infused with the aromatic punch of garlic, ginger, and low-sodium soy sauce, the filling is perfectly seasoned and wrapped in tender egg roll wrappers for a satisfying crunch. With just a spritz of cooking spray, these eggrolls bake to golden perfection, making them a healthier alternative that's perfect for appetizers, snacks, or pairing with a tangy dipping sauce. Quick to prepare and ready in under an hour, this recipe is ideal for weeknight meals or impressing guests with a lighter version of a beloved classic!
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Recipe Information
Ingredients
- 8 ounces lean ground pork
- 2 cups green cabbage, shredded
- 1 cup carrots, grated
- 4 pieces green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 12 pieces egg roll wrappers
- 1 as needed cooking spray
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger and sauté for about 1 minute until fragrant.
Add the lean ground pork to the skillet and cook until browned, breaking up the meat with a spatula, about 5-7 minutes.
Stir in the cabbage, carrots, and green onions, and cook for another 5 minutes, until the vegetables begin to soften.
Add the soy sauce and cornstarch to the mixture, stirring well to combine and allow the mixture to thicken slightly. Remove from heat and let cool for a few minutes.
Place an egg roll wrapper on a clean surface, one corner pointing towards you. Spoon about 2 tablespoons of the pork mixture onto the lower third of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Dab a bit of water on the top corner to seal the eggroll. Repeat with remaining wrappers and filling.
Place the eggrolls seam-side down on the prepared baking sheet. Lightly coat the tops with cooking spray.
Bake in the preheated oven for 15-20 minutes, turning halfway through, until the eggrolls are golden brown and crispy.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 2786 mg | 121% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 17.0 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2241 mg | 48% | |
*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.
