Soy-Free Crispy Pork Spring Rolls
Elevate your appetizer game with these delectable Soy-Free Crispy Pork Spring Rolls, a lighter twist on the classic recipe that’s perfect for those avoiding soy-based seasonings. Packed with savory ground pork, aromatic ginger and garlic, and a vibrant mix of julienned carrots and shredded cabbage, these spring rolls balance flavor and crunch in every bite. Fish sauce provides a rich umami punch without relying on soy, making this dish versatile and allergy-friendly. Wrapped in delicate spring roll sheets, then fried to golden perfection, these crispy delights are ideal for parties, snack time, or even as a standout starter. Easy to prepare in just under an hour, serve them hot with your favorite dipping sauce for a mouthwatering treat that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 1 tablespoon Ginger, minced
- 1 tablespoon Garlic, minced
- 3 stalks Green onions, finely sliced
- 1 cup Carrot, julienned
- 2 cups Cabbage, finely shredded
- 2 tablespoons Fish sauce (soy-free)
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 20 sheets Spring roll wrappers
- 1 large Egg, beaten
- 500 milliliters Vegetable oil (for frying)
Instructions
In a large skillet over medium heat, cook the ground pork until browned. Drain excess fat and set the pork aside to cool slightly.
In the same skillet, add minced ginger and garlic, cooking for about 1 minute until aromatic. Add the green onions, carrot, and cabbage. Cook for 5 minutes until vegetables are soft but still slightly crisp.
Stir the cooked pork back into the skillet with the vegetables. Season with fish sauce, black pepper, and salt. Mix well and remove from heat. Allow mixture to cool slightly.
Lay one spring roll wrapper on a clean surface with a corner facing you. Place about 2 tablespoons of the pork mixture near the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides snugly, and roll up tightly. Brush the remaining corner with beaten egg to seal the roll. Repeat with remaining wrappers and filling.
In a deep frying pan, heat vegetable oil to 180°C (350°F). Carefully add spring rolls in batches, frying until golden brown and crispy, about 5 minutes per batch. Remove and drain on paper towels.
Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
7264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 611.9 g | 784% | |
| Saturated Fat | 111.6 g | 558% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6972 mg | 303% | |
| Total Carbohydrate | 329.0 g | 120% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 21.9 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 523 mg | 40% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1773 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.
