Soy-Free Pork Egg Rolls
Looking for a delicious twist on traditional egg rolls? These Soy-Free Pork Egg Rolls are packed with flavor, featuring juicy ground pork, crisp shredded cabbage, sweet grated carrot, and aromatic ginger and garlic. Perfectly seasoned with oyster sauce and sesame oil, this dish eliminates soy and highlights fresh, vibrant ingredients. Wrapped in golden, crunchy egg roll wrappers and fried to perfection, these roll-ups are irresistible as a snack, appetizer, or main course. In just under an hour, you can whip up 12 savory rolls, paired perfectly with your favorite dipping sauce. Ideal for soy-sensitive diets without compromising on taste, these egg rolls will become a household favorite!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 cups Green cabbage, shredded
- 1 large Carrot, grated
- 3 stalks Green onions, chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 12 Egg roll wrappers
- 1 Egg, beaten
- 3 cups Vegetable oil for frying
Instructions
In a large skillet over medium heat, cook the ground pork, breaking it apart with a spatula, until it is no longer pink, about 5-7 minutes.
Drain any excess fat from the pork and add shredded cabbage, grated carrot, and chopped green onions to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
Add minced garlic, grated ginger, salt, black pepper, oyster sauce, and sesame oil to the pork and vegetable mixture. Stir well to combine and cook for an additional 2 minutes. Remove from heat and let the filling cool slightly.
Lay an egg roll wrapper on a clean work surface with one corner pointing toward you, like a diamond. Place about 2-3 tablespoons of the pork filling near the bottom corner of the wrapper.
Fold the bottom corner over the filling and roll halfway up. Fold in the sides, then continue to roll until you are almost at the top corner. Brush the top corner with beaten egg and finish rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
In a large, deep-sided skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully add a few egg rolls to the hot oil, being careful not to overcrowd the pan. Fry them for 4-5 minutes, turning occasionally, until they are golden brown and crispy.
Remove the egg rolls from the oil using a slotted spoon and drain on a plate lined with paper towels.
Serve the egg rolls hot, with your favorite dipping sauce if desired.
Nutrition Facts
Calories |
8464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 829.5 g | 1063% | |
| Saturated Fat | 139.8 g | 699% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 5126 mg | 223% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 9.6 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 301 mg | 23% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 817 mg | 17% | |
*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.
