Low Sodium Fried Egg Roll
Delight your taste buds with this healthier twist on a classic takeout favorite: Low Sodium Fried Egg Rolls. Packed with vibrant flavors and crisp textures, these golden beauties feature a savory filling of ground pork or chicken, shredded cabbage, sweet julienned carrots, and aromatic ginger and garlic, all enhanced by a touch of low sodium soy sauce and sesame oil. Wrapped in delicate egg roll wrappers, they’re fried to a perfect crunch, providing a satisfying bite without excessive salt. This easy-to-follow recipe is perfect for anyone looking to enjoy homemade Asian-inspired appetizers that are heart-healthy and customizable. Serve them warm with your favorite dipping sauce for a delectable treat that’s sure to impress family and friends!
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Recipe Information
Ingredients
- 4 cups Vegetable oil
- 2 cups Cabbage, finely shredded
- 1 cup Carrot, julienned
- 3 stalks Green onions, finely sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Sesame oil
- 0.5 pound Ground pork or chicken
- 12 pieces Egg roll wrappers
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the ground pork or chicken and cook, breaking it apart with a spoon, until fully cooked and no longer pink, about 5-7 minutes.
Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
Stir in the cabbage, carrot, and green onions, and sauté until the vegetables are softened, about 3-4 minutes.
Add the low sodium soy sauce and sesame oil, mixing well to combine. Remove the mixture from heat and let it cool slightly.
In a small bowl, whisk together the cornstarch and water to create a slurry.
Lay out an egg roll wrapper on a clean surface, with a corner facing you. Place about 2 tablespoons of the filling mixture near the bottom corner. Fold the bottom corner over the filling, then fold in the sides. Roll up the wrapper tightly, and seal the top corner with a little cornstarch slurry. Repeat with remaining wrappers and filling.
Heat the remaining vegetable oil in a deep pan or fryer to 350°F (175°C).
Carefully fry the egg rolls in batches until golden brown and crisp, about 4-5 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Serve the egg rolls warm as is or with your choice of dipping sauce.
Nutrition Facts
Calories |
8804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 897.4 g | 1151% | |
| Saturated Fat | 135.7 g | 678% | |
| Polyunsaturated Fat | 543.5 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 21.9 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2356 mg | 50% | |
*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.
