Vegan Pork Egg Rolls
Indulge in the irresistible crunch and savory goodness of these vegan pork egg rolls—perfectly crispy on the outside and bursting with a hearty, flavorful filling inside. This plant-based twist on the classic pork egg roll features vegan ground "pork," fresh green cabbage, carrots, ginger, and garlic, all seasoned with soy sauce and sesame oil for a rich umami profile. Wrapped in easy-to-use vegan egg roll wrappers and fried to golden perfection, these egg rolls are ideal as an appetizer, snack, or party dish. With just 30 minutes of prep and simple cooking techniques, you’ll be savoring these crowd-pleasing treats in no time. Serve them fresh and hot with your favorite dipping sauce for a meal that’s sure to impress vegans and meat-eaters alike!
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Recipe Information
Ingredients
- 8 ounces vegan ground 'pork'
- 2 cups green cabbage
- 1 cup carrots
- 1 bunch green onions
- 1 tablespoon ginger
- 4 cloves garlic
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 12 pieces vegan egg roll wrappers
- 2 cups cooking oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Finely slice the green cabbage and carrots. Chop the green onions and mince the ginger and garlic.
In a large skillet over medium heat, add the sesame oil and heat for a moment.
Add the minced ginger and garlic to the skillet and sauté for 1-2 minutes until fragrant.
Stir in the vegan ground 'pork', soy sauce, cabbage, and carrots. Cook for about 5-7 minutes, stirring frequently until the vegetables are tender.
Remove from heat and stir in the chopped green onions. Let the mixture cool slightly.
In a small bowl, mix the cornstarch with water to create a slurry.
Place an egg roll wrapper on a clean surface with a corner facing you (diamond shape). Spoon about 2 tablespoons of the filling onto the bottom third of the wrapper.
Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper up tightly, sealing the top corner with a touch of the cornstarch slurry.
Heat the cooking oil in a large pan over medium heat. The oil should be about 350°F (175°C).
Carefully place the egg rolls in the oil, a few at a time, and fry for 2-3 minutes on each side until golden brown and crispy.
Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
Serve the egg rolls hot with your favorite dipping sauce.
Nutrition Facts
Calories |
5683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 522.7 g | 670% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4200 mg | 183% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 14.5 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2024 mg | 43% | |
*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.
