Low Sodium Pork Egg Rolls
Indulge in the savory crunch of these Low Sodium Pork Egg Rolls, a healthier twist on a beloved appetizer favorite! Packed with perfectly seasoned ground pork, crisp cabbage, sweet carrots, and aromatic garlic and green onions, these egg rolls are bursting with flavor while keeping sodium levels in check. A hint of low sodium soy sauce, ground ginger, and sesame oil adds Asian-inspired flair without compromising health-conscious eating. Wrapped in golden, crispy egg roll wrappers and fried to perfection, these homemade delights are ideal for serving as a crowd-pleasing appetizer or snack. Pair them with your favorite dipping sauce for an irresistible treat that’s both delicious and mindful of dietary needs.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 cups Cabbage
- 1 cup Carrots
- 4 stalks Green onions
- 2 cloves Garlic
- 1.5 tablespoons Low sodium soy sauce
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame oil
- 12 sheets Egg roll wrappers
- 1 Egg
- 2 cups Vegetable oil
Instructions
Finely shred the cabbage and carrots using a sharp knife or a shredder. Slice the green onions into thin rounds. Mince the garlic cloves.
In a large skillet, cook the ground pork over medium heat until it is no longer pink, about 7 minutes. Break it up into small pieces with a spatula while cooking.
Add the shredded cabbage, carrots, sliced green onions, and minced garlic to the skillet with the cooked pork. Stir well to combine.
Pour in the low sodium soy sauce, ground ginger, and black pepper. Cook the mixture over medium heat for an additional 5-7 minutes until the vegetables are tender.
Drizzle the sesame oil over the mixture and stir to combine. Remove the skillet from heat and let the mixture cool slightly.
In a small bowl, beat the egg with a fork. This will be used to seal the egg rolls.
Lay an egg roll wrapper on a clean surface, with one corner pointing towards you, creating a diamond shape. Place 2 tablespoons of the pork filling in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the two side corners, overlapping slightly. Roll the wrapper from the bottom towards the top corner, like a burrito.
Brush a small amount of the beaten egg along the top corner of the wrapper to seal it. Repeat this process with the remaining wrappers and filling.
Heat the vegetable oil in a large frying pan or deep fryer to 350°F (175°C).
Carefully place the egg rolls into the heated oil, ensuring they do not crowd the pan. Fry in batches if necessary.
Cook the egg rolls for 3-5 minutes, turning occasionally, until they are golden brown and crispy.
Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve the egg rolls warm, as an appetizer with your favorite dipping sauce.
Nutrition Facts
Calories |
6003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 540.2 g | 693% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 276.6 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 13.2 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 322 mg | 25% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1038 mg | 22% | |
*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.
