Soy-Free Classic Pork and Vegetable Egg Rolls
Elevate your appetizer game with these Soy-Free Classic Pork and Vegetable Egg Rolls—crispy, golden parcels filled with a savory mix of seasoned ground pork, vibrant shredded cabbage, carrots, and aromatic garlic and ginger. Perfect for those avoiding soy, these egg rolls use soy-free fish sauce and sesame oil to deliver unbeatable depth of flavor. Wrapped in traditional egg roll wrappers and fried to perfection, they offer an irresistible crunch with every bite. With a prep time of just 30 minutes, this recipe is ideal for entertaining guests or indulging in a homemade treat. Serve these delectable egg rolls hot alongside your favorite dipping sauce for a crowd-pleasing dish that's destined to steal the spotlight!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 cups Green cabbage
- 1 cup Carrots, shredded
- 3 Green onions, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fish sauce (ensure it is soy-free)
- 1 teaspoon Sesame oil
- 20 Egg roll wrappers
- 4 cups Vegetable oil for frying
Instructions
In a large skillet over medium heat, brown the ground pork until fully cooked, breaking it apart with a spatula. Once cooked, drain any excess fat and set the pork aside.
In the same skillet, add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
Stir in the shredded cabbage, carrots, and chopped green onions, cooking for 3-4 minutes until the cabbage is slightly wilted.
Add the cooked pork back to the skillet and stir to combine.
Season the mixture with salt, black pepper, soy-free fish sauce, and sesame oil. Mix well and remove from heat. Allow the filling to cool slightly.
Prepare a clean workspace and set out the egg roll wrappers. Place one wrapper on the workspace with a corner facing you, so it looks like a diamond shape.
Spoon about 2 tablespoons of the pork and vegetable filling towards the corner closest to you. Fold the corner over the filling and roll tightly halfway up the wrapper.
Fold in the side corners, then continue to roll the wrapper tightly towards the top corner. Use a little water on your fingertip to seal the edge.
Repeat the rolling process with the remaining wrappers and filling.
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
Fry the egg rolls in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes or until golden brown and crispy, turning occasionally for even browning.
Use a slotted spoon to carefully remove the egg rolls from the oil and place them on paper towels to drain excess oil.
Serve the egg rolls hot, with your choice of dipping sauce.
Nutrition Facts
Calories |
11019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1065.6 g | 1366% | |
| Saturated Fat | 172.3 g | 862% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 6652 mg | 289% | |
| Total Carbohydrate | 293.0 g | 107% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 20.4 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1732 mg | 37% | |
*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.
