Soy-Free Crispy Pork Egg Rolls
Indulge in the irresistible crunch of Soy-Free Crispy Pork Egg Rolls, a delicious twist on a classic takeout favorite made without soy-based sauces. These golden, hand-rolled delights feature a savory filling of ground pork, green cabbage, sweet carrots, and aromatic ginger and garlic, all seasoned with rice vinegar, sesame oil, and a pinch of black pepper. Wrapped snugly in crispy egg roll wrappers and fried to perfection, each bite offers a combination of tender, flavorful filling and crunchy exterior. Perfect as an appetizer, party snack, or quick dinner idea, these egg rolls are a crowd-pleaser and pair beautifully with your favorite soy-free dipping sauce. Ready in just 45 minutes, this soy-free recipe is ideal for those with dietary restrictions without sacrificing flavor.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 cups Green cabbage, shredded
- 1 cup Carrot, shredded
- 3 stalks Green onions, thinly sliced
- 3 Garlic cloves, minced
- 1 tablespoon Ginger root, minced
- 1 tablespoon Rice vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Sesame oil
- 20 Egg roll wrappers
- 2 cups Vegetable oil, for frying
- 1 Egg
- 1 tablespoon Water
Instructions
In a large skillet over medium heat, add the ground pork. Cook while stirring frequently until the pork is fully browned and crumbled, about 5-7 minutes. Drain excess fat if necessary.
Add the shredded cabbage, shredded carrot, green onions, minced garlic, and ginger to the skillet. Stir to combine and cook for another 3-4 minutes until the vegetables have softened slightly.
Stir in the rice vinegar, salt, pepper, and sesame oil. Cook for an additional 2 minutes until everything is well combined. Remove from heat and let the filling cool slightly.
In a small bowl, whisk together the egg and water to create an egg wash.
Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the pork and vegetable filling near the corner closest to you.
Fold the bottom corner over the filling, tucking it in snugly. Roll the wrapper halfway up, then fold in the left and right corners.
Continue rolling towards the top corner, ensuring the roll is tight and secure. Brush the top corner with a little egg wash to seal the egg roll. Repeat this process with the remaining wrappers and filling.
Heat the vegetable oil in a deep frying pan or large pot to 350°F (175°C).
Carefully add the egg rolls in batches to the hot oil, being careful not to overcrowd the pan. Fry each batch for 3-4 minutes, or until the egg rolls are golden brown and crispy.
Remove the cooked egg rolls with a slotted spoon and drain them on paper towels to remove excess oil.
Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
7088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 599.0 g | 768% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 5308 mg | 231% | |
| Total Carbohydrate | 274.8 g | 100% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 14.4 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 320 mg | 25% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1116 mg | 24% | |
*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.
