Vegetarian Pork Egg Rolls
Discover a delightful twist on classic comfort food with these Vegetarian Pork Egg Rolls! This irresistible recipe swaps traditional pork for savory vegetarian pork crumbles, delivering all the bold flavors you love in a guilt-free, plant-based package. Packed with finely shredded cabbage, grated carrots, green onions, and a fragrant hint of garlic and ground ginger, these egg rolls feature a vibrant and flavorful filling that's perfectly seasoned with soy sauce and sesame oil. Each roll is carefully wrapped in crispy egg roll wrappers and fried to golden perfection, ensuring every bite is satisfyingly crunchy. Whether you're serving them as a party appetizer or a crunchy snack, these easy-to-make vegetarian egg rolls are sure to impress. Pair them with your favorite dipping sauce for a taste sensation that’s perfect for vegans, vegetarians, or anyone craving an inventive twist on a classic dish!
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Recipe Information
Ingredients
- 1 cup Vegetarian pork crumbles
- 2 cups Cabbage, finely shredded
- 1 cup Carrot, grated
- 3 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Ground ginger
- 12 pieces Egg roll wrappers
- 2 cups Vegetable oil for frying
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
In a large skillet over medium heat, add a small amount of vegetable oil.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the vegetarian pork crumbles, shredded cabbage, grated carrot, and chopped green onions to the skillet. Stir well to combine.
Pour in the soy sauce and sesame oil. Add the ground ginger and continue to stir-fry the mixture for about 5 to 7 minutes, until the vegetables are tender.
Remove the skillet from the heat and allow the filling to cool slightly.
In a small bowl, mix cornstarch and water to create a paste. This will be used to seal the egg rolls.
Place one egg roll wrapper on a clean surface, with a corner pointing towards you so it forms a diamond shape.
Add about 2 tablespoons of the filling near the corner closest to you. Fold the bottom corner over the filling, then fold the sides over and roll tightly. Use the cornstarch mixture to seal the top corner. Repeat with the remaining wrappers and filling.
Heat vegetable oil in a deep pan over medium-high heat. The oil should be at least 350°F for frying.
Carefully add 3 to 4 egg rolls to the hot oil. Fry for about 3 to 4 minutes, turning occasionally, until golden brown and crispy.
Remove the egg rolls from the oil and drain on paper towels.
Serve the egg rolls hot with your favorite dipping sauce.
Nutrition Facts
Calories |
5624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.6 g | 652% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 22.6 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2685 mg | 57% | |
*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.
