Vegan Classic Pork and Vegetable Egg Rolls
Discover a plant-based twist on a beloved appetizer with these Vegan Classic Pork and Vegetable Egg Rolls—perfect for satisfying cravings while staying meat-free! This recipe cleverly swaps out traditional pork for young green jackfruit, a versatile ingredient that mimics the texture of pulled pork when shredded and sautéed with soy sauce, sesame oil, garlic, and ginger. Combined with fresh vegetables like carrots, cabbage, and green onions, the filling is tucked into crispy vegan egg roll wrappers and fried to perfection for a golden, crunchy bite. Quick to prepare and absolutely irresistible, these egg rolls are ideal for parties, snacks, or as an appetizer served alongside your favorite dipping sauce. Embrace the delicious fusion of flavor, texture, and plant-based goodness with this crowd-pleasing recipe!
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Recipe Information
Ingredients
- 2 cups Canned young green jackfruit
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 cup Carrots, shredded
- 1 cup Cabbage, finely sliced
- 3 pieces Green onions, chopped
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 12 pieces Vegan egg roll wrappers
- 2 cups Sunflower or canola oil for frying
- 2 tablespoons Cornstarch
- 1 tablespoon Water
Instructions
Drain and rinse the canned jackfruit. Squeeze out excess moisture using a clean kitchen towel.
In a medium bowl, shred the jackfruit with your hands or use a fork to pull it apart into a texture resembling shredded pork.
In a large skillet over medium heat, add sesame oil. Once hot, add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
Add the shredded jackfruit to the skillet. Pour in soy sauce and stir well. Cook for about 5 minutes until the jackfruit absorbs the flavor.
Add the shredded carrots, sliced cabbage, and chopped green onions to the skillet. Stir and cook for another 5-7 minutes until the vegetables are tender.
Remove the mixture from heat and allow it to cool for about 10 minutes.
Prepare the vegan egg roll wrappers. Mix the cornstarch with water in a small bowl to make a paste, which will be used to seal the edges of the egg rolls.
Lay an egg roll wrapper on a clean surface in a diamond shape with one corner facing you. Place about 2 tablespoons of the filling in the center of the wrapper.
Fold the bottom corner over the filling. Fold in the sides and roll tightly. Seal the edge with the cornstarch paste. Repeat with remaining wrappers and filling.
In a deep skillet or heavy-bottomed pan, heat oil over medium-high heat to 350°F (175°C).
Carefully add a few rolls at a time to the hot oil, being careful not to overcrowd. Fry each roll for 3-5 minutes, turning occasionally, until golden brown and crispy.
Remove the rolls from the oil and drain on paper towels. Let them cool slightly before serving.
Serve the vegan classic pork and vegetable egg rolls with your choice of dipping sauce.
Nutrition Facts
Calories |
5358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 494.6 g | 634% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 216.6 g | 79% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 18.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3554 mg | 76% | |
*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.
