Sugar-Free Crispy Pork Spring Rolls
Experience a guilt-free twist on a classic favorite with our Sugar-Free Crispy Pork Spring Rolls. These golden, crunchy delights feature a flavorful filling of ground pork, fresh green cabbage, sweet carrot, and aromatic garlic and ginger, all perfectly seasoned with soy sauce and fish sauce for an umami-packed bite. Wrapped in delicate rice paper and fried to crispy perfection, these spring rolls are free of added sugars, making them ideal for health-conscious food lovers. Quick to prepare and easy to cook, they’re perfect as appetizers, party snacks, or a satisfying side dish. Pair them with your favorite sugar-free dipping sauce for a deliciously wholesome treat. Ready in under an hour, these spring rolls are sure to become a family favorite! Keywords: sugar-free spring rolls, crispy pork spring rolls, healthy appetizer recipe, rice paper spring rolls.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 200 grams Green cabbage
- 1 large Carrot
- 4 pieces Spring onions
- 3 pieces Garlic cloves
- 1 tablespoon Fresh ginger
- 2 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 1 teaspoon Ground black pepper
- 1 large Egg
- 16 sheets Rice paper wrappers
- 500 milliliters Canola oil
Instructions
Finely chop the green cabbage and julienne the carrot. Mince the garlic cloves and grate the fresh ginger. Slice the spring onions thinly.
In a large mixing bowl, combine the ground pork, chopped cabbage, julienned carrot, spring onions, garlic, and ginger.
Add the fish sauce, soy sauce, ground black pepper, and the egg to the pork and vegetable mixture. Mix well with your hands or a spoon until all ingredients are thoroughly combined.
Prepare a clean, damp kitchen towel to wrap around each roll to keep them moist. Prepare a large dish filled with warm water for dipping the rice paper wrappers.
Dip one rice paper wrapper into the warm water until it becomes pliable. Lay it flat on the damp towel.
Place about 2 tablespoons of the pork filling in the lower third of the rice paper. Fold the sides over the filling, then roll it up tightly to form a neat spring roll. Repeat with the remaining filling and wrappers.
Heat the canola oil in a deep pan or wok over medium heat until it reaches 350°F (175°C).
Carefully add the spring rolls to the hot oil, a few at a time, to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes, turning occasionally to ensure even cooking.
Remove the spring rolls with a slotted spoon and drain on paper towels to remove excess oil.
Serve immediately with your favorite sugar-free dipping sauce.
Nutrition Facts
Calories |
6552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 587.4 g | 753% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 121.8 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 4254 mg | 185% | |
| Total Carbohydrate | 159.0 g | 58% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 11.8 g | ||
| Protein | 152.8 g | 306% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 387 mg | 30% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1057 mg | 22% | |
*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.
