Low Sodium Classic Pork and Vegetable Egg Rolls
Delight your taste buds with these Low Sodium Classic Pork and Vegetable Egg Rolls, a guilt-free twist on a beloved appetizer! Packed with the savory goodness of seasoned ground pork, vibrant green cabbage, sweet carrots, and aromatic garlic and ginger, this recipe delivers bold flavors without the extra sodium. Wrapped in crispy, golden egg roll wrappers, each bite offers the perfect balance of tender filling and satisfying crunch. Using low-sodium soy sauce and freshly cooked ingredients, these egg rolls prove that less salt doesn’t mean less flavor. Perfect as an appetizer, snack, or party dish, they’re easy to make and irresistibly delicious. Serve them warm with your favorite dipping sauce for a healthier take on this classic comfort food!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 cups Green cabbage
- 1 cup Carrots
- 3 stalks Green onions
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Sesame oil
- 14 pieces Egg roll wrappers
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 cup Vegetable oil
Instructions
1. Begin by finely shredding the green cabbage and julienning the carrots. Thinly slice the green onions and mince the garlic and ginger.
2. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
3. Add the ground pork to the skillet, breaking it up with a spatula, and cook until browned and no longer pink, approximately 5 minutes.
4. Stir in the cabbage, carrots, and green onions. Continue to cook for another 3-4 minutes until the vegetables have softened slightly.
5. Pour in the low sodium soy sauce and sesame oil, stirring to combine, and cook for an additional 2 minutes. Remove from heat and allow the mixture to cool slightly.
6. In a small bowl, mix the cornstarch and water to create a slurry. This will be used to seal the egg roll wrappers.
7. To assemble the egg rolls, lay one wrapper on a flat surface with a corner pointing toward you, forming a diamond shape. Place about 2 tablespoons of the pork mixture onto the wrapper, slightly below the center.
8. Fold the bottom corner over the filling, then fold in the sides, and continue rolling tightly. Brush a little of the cornstarch slurry on the top corner to seal the egg roll. Repeat with the remaining wrappers.
9. In a large pan, heat the remaining vegetable oil over medium-high heat. Carefully add the egg rolls, a few at a time, frying them until golden brown and crispy, about 2-3 minutes per side.
10. Remove the egg rolls with a slotted spoon and let them drain on paper towels to remove excess oil. Serve warm and enjoy your low sodium classic pork and vegetable egg rolls.
Nutrition Facts
Calories |
3358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.5 g | 283% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 73.2 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 10.8 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 828 mg | 18% | |
*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.
