Low Sodium Crispy Pork Spring Rolls
Elevate your appetizer game with these flavorful Low Sodium Crispy Pork Spring Rolls—a healthy twist on a beloved favorite. Crafted with lean ground pork, vibrant julienned carrots, shredded cabbage, bean sprouts, and an aromatic blend of garlic, ginger, and spring onions, these golden treats are bursting with freshness and savory goodness. Wrapped in delicate rice paper and fried to perfection, they deliver irresistible crispiness while keeping sodium levels in check thanks to a splash of low-sodium soy sauce. Perfect for serving at gatherings or as a light dinner option, these spring rolls pair beautifully with a low-sodium dipping sauce for a guilt-free delight. Quick to prepare and packed with texture, they're a must-try for anyone craving healthy indulgence without compromising flavor!
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Recipe Information
Ingredients
- 500 grams Lean ground pork
- 16 pieces Rice paper wrappers
- 1 large Carrot, julienned
- 100 grams Cabbage, shredded
- 100 grams Bean sprouts
- 2 pieces Spring onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 tablespoon Sesame oil
- 1 tablespoon Low-sodium soy sauce
- 0.5 teaspoon Ground black pepper
- 250 milliliters Canola oil or vegetable oil, for frying
- 1 cup Water
Instructions
In a large skillet, heat the sesame oil over medium-high heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the ground pork to the skillet, breaking it apart with a wooden spoon. Cook for 6-7 minutes until the pork is thoroughly browned.
Stir in the carrots, cabbage, bean sprouts, and spring onions. Cook for an additional 4-5 minutes until the vegetables are slightly tender but still crisp.
Season the mixture with low-sodium soy sauce and black pepper, then remove from the heat and allow it to cool to room temperature.
Prepare a shallow dish with warm water. Dip each rice paper wrapper into the water for about 10-15 seconds, until soft and pliable. Remove and lay it flat on a clean work surface.
Place approximately 2 tablespoons of the pork filling on the lower third of the rice paper. Fold the bottom edge over the filling, then fold in the sides, and roll upwards to seal the spring roll. Repeat with remaining wrappers and filling.
In a large, deep frying pan, heat the canola or vegetable oil to about 180°C (350°F).
Carefully place the spring rolls into the oil, a few at a time, to avoid overcrowding. Fry each batch for around 3-4 minutes, or until the spring rolls are golden brown and crispy.
Remove the spring rolls from the oil using a slotted spoon, and drain them on a paper towel-lined plate.
Serve the spring rolls hot, with your choice of low-sodium dipping sauce.
Nutrition Facts
Calories |
4222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.8 g | 455% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 153.0 g | 56% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 11.6 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2522 mg | 54% | |
*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.
