Low Sodium Crispy Homemade Egg Rolls
Indulge in the savory crunch of these Low Sodium Crispy Homemade Egg Rolls, a guilt-free twist on a classic appetizer! Perfectly baked to golden perfection, these egg rolls feature a flavorful filling of lean ground chicken or pork, fresh green cabbage, julienned carrot, aromatic garlic, and ginger, all seasoned with low-sodium soy sauce and sesame oil for a healthy, umami-packed bite. This easy-to-follow recipe keeps the sodium in check without sacrificing taste, and baking instead of frying ensures a crispy texture minus the extra grease. Ideal for entertaining or a lighter meal option, serve these delicious egg rolls hot with your favorite low-sodium dipping sauce for a crowd-pleasing treat that’s both nutritious and satisfying!
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Recipe Information
Ingredients
- 12 sheets Egg roll wrappers
- 2 tablespoons Olive oil
- 250 grams Ground chicken or pork
- 2 cups Green cabbage, finely shredded
- 1 large Carrot, julienned
- 4 stalks Green onions, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, fresh and grated
- 2 tablespoons Soy sauce, low sodium
- 0.5 teaspoon Black pepper
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground chicken or pork, and cook until fully browned, approximately 5-7 minutes. Break up the meat with a spoon as it cooks.
Add the garlic, ginger, cabbage, carrot, and green onions to the skillet. Sauté for about 5 minutes until the vegetables are softened.
Stir in the low-sodium soy sauce, black pepper, and sesame oil. Cook for an additional 2 minutes, allowing the flavors to meld.
In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the skillet and sauté for 2 more minutes, until the mixture slightly thickens. Remove from heat and let cool.
Place an egg roll wrapper on a clean surface, with one corner pointing towards you (i.e., a diamond shape). Spoon about 2 tablespoons of the filling onto the lower third of the wrapper.
Fold the bottom corner up and over the filling. Tuck it snugly under the filling, then fold the side corners in to create an envelope shape.
Continue to roll the wrapper tightly upwards. Brush a bit of water on the top corner of the wrapper to seal the egg roll.
Repeat with remaining wrappers and filling.
Place the egg rolls seam side down on the prepared baking sheet. Lightly brush them with the remaining 1 tablespoon of olive oil.
Bake in the preheated oven for 15-18 minutes, until the wrappers are golden brown and crispy.
Serve hot with your choice of low-sodium dipping sauce.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 174.7 g | 64% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.8 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1376 mg | 29% | |
*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.
