Low Sodium Crispy Pork Egg Rolls
Discover the irresistible crunch of these Low Sodium Crispy Pork Egg Rolls, a lightened-up twist on the classic crowd-pleaser! Packed with lean ground pork, vibrant cabbage, sweet carrots, and aromatic garlic and ginger, this recipe delivers bold flavors without the excessive salt. A touch of low sodium soy sauce and sesame oil enhances the savory filling, while crisp golden wrappers seal in the goodness. Perfectly fried to golden perfection, these egg rolls are an excellent appetizer or snack that caters to health-conscious diners. Serve them warm alongside a low-sodium dipping sauce for an unforgettable treat that's as satisfying as it is wholesome!
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Recipe Information
Ingredients
- 1 pound Ground pork (preferably lean)
- 2 cups Green cabbage
- 1 cup Carrot, shredded
- 3 pieces Green onions, thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sesame oil
- 0.25 teaspoon Black pepper
- 12 pieces Egg roll wrappers
- 1 piece Egg, beaten
- 2 cups Vegetable oil (for frying)
Instructions
In a large skillet over medium heat, add the ground pork. Cook, breaking apart with a spatula, until fully browned and no pink remains. Drain any excess fat.
Add the minced garlic and grated ginger to the skillet with the pork. Cook for about 1 minute until fragrant.
Stir in the shredded cabbage and carrot. Cook for about 3-5 minutes until the vegetables are softened.
Add the thinly sliced green onions, low sodium soy sauce, sesame oil, and black pepper. Stir everything to combine well and cook for an additional 2 minutes. Remove the mixture from the heat and let it cool slightly.
Take one egg roll wrapper and place it on a clean surface with one corner facing you, making a diamond shape.
Spoon about 2-3 tablespoons of the pork mixture onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the side corners. Brush the top corner with the beaten egg and roll up tightly to seal.
Repeat the process with the remaining wrappers and filling.
In a deep fryer or a large pot, heat the vegetable oil to 350°F (175°C).
Carefully add the egg rolls in batches, ensuring not to overcrowd. Fry each batch for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Remove the egg rolls from the oil and place on a paper towel-lined plate to drain excess oil.
Serve warm plain or with your choice of low-sodium dipping sauce.
Nutrition Facts
Calories |
6222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 579.0 g | 742% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 3111 mg | 135% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 14.5 g | ||
| Protein | 134.2 g | 268% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 283 mg | 22% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2485 mg | 53% | |
*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.
