Paleo Classic Pork and Vegetable Egg Rolls
Discover the paleo-friendly twist on a timeless favorite with these Paleo Classic Pork and Vegetable Egg Rolls. This recipe transforms the classic egg roll into a guilt-free, gluten-free delight, featuring tender ground pork, vibrant shredded cabbage, julienned carrots, and aromatic ginger and garlic. The filling is perfectly seasoned with coconut aminos and fish sauce for a balanced umami kick, while the homemade almond flour and arrowroot crepes serve as the perfect wrapper. Baked to golden perfection, these egg rolls are not only packed with flavor but also maintain a light, crispy texture without deep-frying. Ready in under an hour, they’re ideal for health-conscious foodies craving a satisfying appetizer or snack. Pair with your favorite paleo-friendly dipping sauce for a dish that’s sure to impress! Keywords: Paleo egg rolls, gluten-free egg rolls, healthy pork appetizer, paleo recipe ideas.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 tablespoons Coconut oil
- 2 cups Green cabbage, shredded
- 1 cup Carrot, julienned
- 3 stalks Green onions, chopped
- 1 teaspoon Ginger, finely grated
- 2 cloves Garlic, minced
- 3 tablespoons Coconut aminos
- 1 teaspoon Fish sauce
- 3 large Eggs
- 1.5 cups Almond flour
- 3 tablespoons Arrowroot starch
- 0.5 cup Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
Add the ground pork and cook until browned and cooked through, about 7-8 minutes, breaking it apart with a spatula.
Drain excess fat if necessary and set aside.
In the same skillet, add another tablespoon of coconut oil and add the ginger and garlic, cooking for 1 minute until fragrant.
Add the cabbage, carrot, and green onions; cook until the vegetables have softened, about 5 minutes.
Return the pork to the skillet and add coconut aminos, fish sauce, salt, and pepper. Stir to combine and allow the flavors to meld for another 2 minutes.
Remove the skillet from heat and let the filling cool slightly while you prepare the egg rolls wrappers.
In a mixing bowl, whisk together eggs, almond flour, arrowroot starch, and water until a smooth batter forms.
Heat a small non-stick skillet over medium heat and lightly grease with a little coconut oil.
Pour approximately 1/4 cup of the batter into the skillet, swirling to spread evenly, creating a thin crepe. Cook for 1-2 minutes until the edges lift easily.
Carefully flip and cook for an additional 1 minute. Repeat with remaining batter.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
To assemble the egg rolls, place 2-3 tablespoons of filling across the center of a crepe.
Fold the sides over the filling, then roll from the bottom upwards, sealing the edge with a dab of water if needed.
Place the egg rolls on the prepared baking sheet seam-side down.
Bake for 15-18 minutes or until heated through and slightly crispy.
Serve warm with your favorite Paleo-friendly dipping sauce.
Nutrition Facts
Calories |
2992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 3912 mg | 170% | |
| Total Carbohydrate | 115.1 g | 42% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 29.5 g | ||
| Protein | 171.8 g | 344% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 714 mg | 55% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1282 mg | 27% | |
*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.
