Vegan Pork Eggrolls
Get ready to satisfy your craving for crispy, flavorful eggrolls with this irresistible Vegan Pork Eggrolls recipe! Perfectly seasoned vegan ground pork substitute is paired with vibrant shredded cabbage, julienned carrot, and aromatic garlic and ginger to create a savory filling wrapped in eggless wonton wrappers. These eggrolls can be fried to golden perfection for a crunchy bite or baked for a lighter, yet equally delicious option. Quick and simple with a prep time of just 30 minutes, this plant-based twist on a classic is an excellent appetizer or snack, ideal for sharing at gatherings or indulging solo. Don't forget to serve them with your favorite dipping sauce for the ultimate experience. Whether you're vegan or simply looking for creative ways to try plant-based cuisine, these crispy vegan eggrolls are sure to impress!
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Recipe Information
Ingredients
- 1 cup Vegan ground pork substitute
- 2 cups Shredded cabbage
- 1 large Carrot, julienned
- 2 stalks Green onions, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 20 pieces Eggless wonton wrappers
- 2 cups Vegetable oil
- Cooking oil spray
- 1 tablespoon Water
Instructions
In a large skillet over medium heat, add the sesame oil and sauté the minced garlic and ginger until fragrant, about 1 minute.
Add the vegan ground pork substitute to the skillet, breaking it apart with a spatula as it cooks. Stir in the soy sauce and cook until the mixture is evenly browned, about 5 minutes.
Add the shredded cabbage and julienned carrot to the skillet. Cook until the vegetables are tender yet still crisp, about 3 minutes.
Stir in the chopped green onions, then remove the skillet from the heat and let the mixture cool slightly.
Place an eggless wonton wrapper on a clean surface. Spoon about 1 tablespoon of the filling onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides and roll tightly. Dab a little water on the top corner to seal the wrapper. Repeat with the remaining wrappers and filling.
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (180°C).
Carefully add a few eggrolls at a time, avoiding overcrowding, and fry until golden brown and crispy, about 3 minutes per side.
Use a slotted spoon to transfer the cooked eggrolls to a paper towel-lined plate to drain any excess oil.
Alternatively, if you prefer to bake them, preheat your oven to 400°F (200°C), spray the eggrolls with cooking oil spray, and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, turning halfway, until they are golden and crisp.
Serve the vegan pork eggrolls hot with your choice of dipping sauce.
Nutrition Facts
Calories |
4688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 463.5 g | 594% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 274.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 13.1 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1506 mg | 32% | |
*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.
