Paleo Crispy Pork Spring Rolls
Elevate your appetizer game with these irresistible Paleo Crispy Pork Spring Rolls—packed with flavorful ground pork, fresh vegetables, and aromatic spices, all wrapped in nutrient-rich collard green leaves. Perfectly paleo and gluten-free, this recipe swaps traditional wrappers for collard greens, offering a wholesome twist on a classic favorite. The pork filling is cooked with sesame oil, coconut aminos, garlic, ginger, and fish sauce, creating a savory, umami-packed base. Lightly pan-fried in avocado oil, each roll achieves a satisfying crispness while staying tender on the inside. Ideal for entertaining or meal prepping, these healthy spring rolls are versatile and pair beautifully with a Paleo-friendly dipping sauce. Ready in under an hour, they’re a delicious way to indulge in Asian-inspired flavors without compromising your dietary goals. Keywords: Paleo Spring Rolls, Crispy Pork Spring Rolls, Collard Green Wrappers, Gluten-Free Appetizer, Asian-inspired Paleo Recipe.
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Recipe Information
Ingredients
- 1 pound ground pork
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 2 cups green cabbage, shredded
- 1 cup carrots, julienned
- 3 stalks green onions, sliced
- 2 teaspoons fresh ginger, grated
- 3 units garlic cloves, minced
- 1 teaspoon fish sauce
- 1 unit egg
- 10 units large collard green leaves
- 0.5 cup avocado oil
Instructions
Start by heating a large skillet over medium heat. Add the ground pork and cook, breaking it apart with a spatula, until fully browned and cooked through, about 5 to 7 minutes.
Drain any excess fat from the skillet. Mix in the coconut aminos, sesame oil, shredded cabbage, julienned carrots, sliced green onions, grated ginger, minced garlic, and fish sauce. Cook for another 5 minutes until the vegetables are softened. Set aside to cool.
Beat the egg in a small bowl and set aside. This will be used to help seal the spring rolls.
Prepare the collard green leaves by trimming the stems and slicing the thickest part of the stem from the base of each leaf, making them easier to roll.
To assemble the spring rolls, place a collard green leaf flat on a clean surface. Spoon about 2 tablespoons of the cooled pork filling onto one end of the leaf.
Roll the leaf over the filling, like a burrito, folding in the sides as you roll to fully encase the filling. Brush a bit of the beaten egg along the edge to seal the roll.
Heat the avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the spring rolls seam-side down, in batches if necessary. Cook until the rolls are crispy and lightly browned on all sides, about 3 to 4 minutes per side.
Remove the rolls from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the Paleo Crispy Pork Spring Rolls warm with additional coconut aminos or your choice of Paleo-friendly dipping sauce.
Nutrition Facts
Calories |
2805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 289% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 25.4 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1016 mg | 78% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1783 mg | 38% | |
*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.
