Paleo Pork Eggrolls
Elevate your appetizer game with these flavorful Paleo Pork Eggrolls—an irresistible and healthy twist on a classic favorite. Packed with savory ground pork, crunchy cabbage, carrots, and zesty aromatics like garlic and ginger, these eggrolls are seasoned with coconut aminos and sesame oil for a rich umami taste. The golden, crispy wrapper is made from a grain-free combination of coconut and almond flours, making this recipe perfect for anyone following a Paleo lifestyle or seeking gluten-free options. Quick to prep and bursting with wholesome ingredients, these eggrolls are ideal for dinner parties or a satisfying snack. Serve them warm with your favorite Paleo dipping sauce for a guilt-free indulgence!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 cups Cabbage
- 1 large Carrot
- 3 stalks Green onion
- 3 tablespoons Coconut aminos
- 1 teaspoon Ginger
- 3 cloves Garlic
- 1 tablespoon Sesame oil
- 2 large Egg
- 1 cup Coconut flour
- 1 cup Almond flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 4 tablespoons Avocado oil
Instructions
Shred the cabbage and carrot using a grater or food processor. Chop the green onions finely.
Mince the garlic cloves and grate or finely chop the ginger.
In a large pan over medium heat, add 1 tablespoon of avocado oil and sauté the garlic and ginger for 1 minute.
Add the ground pork to the pan, stirring occasionally, until it is fully cooked and browned, about 5-7 minutes.
Add the cabbage, carrot, and green onion to the pan. Cook for an additional 5 minutes, until the vegetables are tender.
Stir in the coconut aminos and sesame oil. Season with salt and pepper to taste, then remove from heat and let cool.
In a bowl, mix together the coconut flour, almond flour, and salt. In another bowl, whisk the eggs.
Gradually add the egg mixture to the flour mixture, stirring until a dough forms. If the mixture is too dry, add a little water, 1 teaspoon at a time.
Roll out the dough on a parchment paper into a thin sheet. Cut into squares approximately 5 inches wide.
Place a generous tablespoon of the filling mixture onto each square and roll, folding in the sides to seal the eggroll.
Heat the remaining 3 tablespoons of avocado oil in a large non-stick pan over medium heat.
Cook the eggrolls in batches, turning occasionally, until they are golden brown and crispy, about 4-5 minutes per side.
Transfer the cooked eggrolls to a paper towel-lined plate to absorb excess oil.
Serve warm with your favorite Paleo-friendly dipping sauce.
Nutrition Facts
Calories |
3351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.3 g | 313% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 847 mg | 282% | |
| Sodium | 2701 mg | 117% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 67.0 g | 239% | |
| Total Sugars | 32.3 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 548 mg | 42% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1554 mg | 33% | |
*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.
