Vegetarian Crispy Pork Egg Rolls
Delightfully crunchy and undeniably flavor-packed, these Vegetarian Crispy Pork Egg Rolls offer a plant-based twist on a classic appetizer. Made with a savory ground pork substitute, fresh shredded cabbage, carrots, and aromatic green onions, the filling is seasoned to perfection with soy sauce, sesame oil, and a touch of ground ginger. Wrapped in golden, crackling egg roll wrappers and fried to crispy perfection, these egg rolls boast all the indulgence without the meat. Perfect for serving at parties, as a snack, or alongside your favorite dipping sauce, this easy-to-follow recipe is ready in under 40 minutes. Whether you're catering to vegetarians or simply craving a healthier alternative, these irresistible egg rolls will be the star of your table.
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Recipe Information
Ingredients
- 8 ounces Plant-based ground pork substitute
- 2 cups Shredded cabbage
- 1 cup Shredded carrots
- 4 Green onions, chopped
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Ground ginger
- 12 Egg roll wrappers
- 3 cups Vegetable oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
In a large skillet over medium heat, add the sesame oil and sauté the minced garlic until fragrant, about 1 minute.
Add the plant-based ground pork substitute to the skillet and cook until browned, breaking it into smaller pieces with a spatula, about 5-7 minutes.
Stir in the shredded cabbage, shredded carrots, and chopped green onions. Cook for another 3 minutes until the vegetables are slightly softened.
Add the soy sauce and ground ginger to the skillet, mixing until well combined. Remove the mixture from heat and let it cool for a couple of minutes.
In a small bowl, mix the cornstarch and water to create a slurry. This will be used as a glue to seal the egg roll wrappers.
Lay an egg roll wrapper on a clean surface with one corner facing you (like a diamond shape). Place about 2 tablespoons of the filling mixture near the center of the wrapper.
Fold the corner closest to you over the filling, then fold in the sides, and roll up tightly. Seal the top corner with a bit of the cornstarch slurry to close the egg roll. Repeat for all wrappers.
In a deep pan, heat the vegetable oil to 350°F (175°C). Carefully place the egg rolls into the hot oil, a few at a time. Fry for 3-5 minutes or until golden brown, turning occasionally to ensure even cooking.
Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve the vegetarian crispy pork egg rolls hot with your choice of dipping sauce.
Nutrition Facts
Calories |
6978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 682.5 g | 875% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 409.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4094 mg | 178% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 21.3 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2415 mg | 51% | |
*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.
