Soy-Free Pork Eggrolls
Indulge in the crispy perfection of Soy-Free Pork Eggrolls, a tantalizing twist on a classic appetizer. Packed with a savory filling of seasoned ground pork, finely shredded cabbage, julienned carrots, garlic, ginger, and green onions, these eggrolls deliver mouthwatering flavor without relying on soy sauce. Instead, fish sauce and rice vinegar lend a balanced umami kick to the mix. Wrapped in delicate egg roll wrappers and fried to golden-brown perfection, they're irresistibly crunchy on the outside and tender on the inside. Perfect for those seeking soy-free options, this recipe is ideal for family gatherings, party appetizers, or a snack paired with your favorite dipping sauce. Ready in just under an hour, these eggrolls are sure to impress with their delightful texture and vibrant flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Ground pork
- 2 cups Green cabbage, finely shredded
- 1 cup Carrots, julienned
- 2 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 3 Green onions, sliced
- 2 tbsp Fish sauce
- 1 tbsp Rice vinegar
- 0.5 tsp Ground black pepper
- 1 Egg
- 1 package Egg roll wrappers
- 4 cups Vegetable oil, for frying
Instructions
In a large skillet over medium heat, add the ground pork and cook until it's browned and cooked through, about 5-7 minutes. Use a spatula to break the meat into small pieces as it cooks.
Once the pork is cooked, add the finely shredded cabbage, julienned carrots, minced garlic, minced ginger, and sliced green onions to the skillet. Stir well.
Add the fish sauce and rice vinegar to the mixture. Season with ground black pepper and stir everything together. Cook for another 5 minutes, or until the vegetables have softened.
Remove the filling from the heat and let it cool for a few minutes.
In a small bowl, beat the egg. This will be used to seal the eggrolls.
Lay an egg roll wrapper on a clean surface with one corner facing you, like a diamond shape. Spoon about 2 tablespoons of the filling onto the bottom third of the wrapper.
Roll the bottom corner over the filling, fold in the side corners, and continue to roll close to the top.
Brush a little beaten egg on the top corner to help seal the egg roll, and continue rolling until sealed. Repeat with the remaining wrappers and filling.
In a large pot or deep frying pan, heat the vegetable oil to 350°F (175°C).
Fry the eggrolls in batches, making sure not to overcrowd the pot, until they are golden brown and crispy, about 3-4 minutes per batch.
Transfer the fried eggrolls to a paper towel-lined plate to drain excess oil.
Serve warm with your choice of dipping sauce.
Nutrition Facts
Calories |
10552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1053.1 g | 1350% | |
| Saturated Fat | 169.3 g | 846% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 4260 mg | 185% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 15.7 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 328 mg | 25% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1196 mg | 25% | |
*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.
