Paleo Pork Egg Rolls
Experience a healthier twist on a beloved classic with these Paleo Pork Egg Rolls—a perfect fusion of bold flavors and nourishing ingredients. Wrapped in tender blanched cabbage leaves instead of traditional wrappers, these grain-free and gluten-free rolls are overflowing with savory ground pork, vibrant shredded carrots, earthy shiitake mushrooms, and aromatic ginger and garlic. A splash of coconut aminos and sesame oil adds depth and umami, while the quick pan-searing ensures a satisfying golden finish. Ready in under an hour, this creative recipe is ideal for paleo enthusiasts or anyone craving a guilt-free appetizer or snack. Pair these delicious rolls with coconut aminos for dipping, and enjoy a wholesome, crowd-pleasing dish that’s as nutritious as it is flavorful!
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Recipe Information
Ingredients
- 1 pound ground pork
- 1 large green cabbage
- 1 cup carrot, shredded
- 1 cup shiitake mushrooms, finely chopped
- 4 whole green onions, sliced
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Begin by preparing the cabbage leaves which will act as the wrappers. Carefully peel away 12 large outer leaves from the cabbage. Boil a large pot of water and blanch the cabbage leaves for 2-3 minutes until they are soft and pliable. Drain and set the leaves aside to cool.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the ground pork and cook for about 5-7 minutes until browned and cooked through, breaking it up with a spatula as it cooks.
Add the ginger and garlic to the skillet and sauté for an additional minute until fragrant.
Stir in the shredded carrots, chopped shiitake mushrooms, and sliced green onions. Cook for another 3-4 minutes until the vegetables start to soften.
Season the mixture with coconut aminos, sesame oil, sea salt, and black pepper. Mix everything together thoroughly and remove from heat.
Dab any excess moisture from the blanched cabbage leaves with a towel. Place a heaping tablespoon of the pork mixture in the center of each cabbage leaf.
Fold the sides of the cabbage over the filling, then roll up from the bottom to encase the filling completely. Repeat this process with all 12 leaves.
In a clean skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Carefully place the cabbage rolls seam side down in the skillet and cook for 2-3 minutes per side, until the rolls are browned and heated through.
Serve the Paleo Pork Egg Rolls warm, with additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 36.9 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 388 mg | 30% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2190 mg | 47% | |
*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.
