Vegetarian Pork Eggrolls
Transform your appetizer game with these irresistible Vegetarian Pork Eggrolls, a plant-based spin on the classic pork-filled favorite. Packed with savory vegetarian pork crumbles, tender-crisp cabbage and carrots, aromatic garlic, ginger, and soy sauce, these eggrolls deliver on flavor while catering to vegetarian diets. Wrapped in delicate vegetable eggroll wrappers and fried to golden perfection, they’re crisp on the outside and bursting with juicy, umami-rich filling inside. Ideal for parties, family dinners, or snack time, these eggrolls pair perfectly with your favorite dipping sauce. Quick to prepare in under 40 minutes, they’re the perfect crowd-pleaser for vegetarians and omnivores alike.
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Recipe Information
Ingredients
- 1 cup vegetarian pork crumbles
- 2 cups green cabbage
- 1 medium carrot, grated
- 3 pieces green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 10 pieces vegetable eggroll wrappers
- 0.5 cup cooking oil
- 1 tablespoon water
Instructions
In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add the vegetarian pork crumbles to the skillet and cook them for 3-4 minutes till they're heated through.
Stir in the shredded cabbage, grated carrot, and sliced green onions, and continue to cook for 3-4 minutes until the vegetables are tender-crisp.
Add soy sauce to the mixture and stir well to combine. Cook for an additional 1-2 minutes, then remove the mixture from heat and let it cool slightly.
In a small bowl, mix the cornstarch with 1 tablespoon of water to form a paste. This will be used to seal the eggroll wrappers.
Place an eggroll wrapper on a clean surface, with one corner pointed toward you (diamond shape). Spoon about 2 tablespoons of the filling onto the lower third of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll it up tightly toward the top corner, using the cornstarch mixture to seal the edges.
Repeat with the remaining wrappers and filling.
In a large skillet or deep fryer, heat the cooking oil to 350°F (175°C).
Carefully place a few eggrolls into the hot oil, frying them in batches so as not to overcrowd the pan.
Fry the eggrolls for about 3-4 minutes on each side, or until they are golden brown and crisp. Remove them from the oil and drain on paper towels.
Serve the eggrolls hot, with your favorite dipping sauce on the side.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 12.8 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1886 mg | 40% | |
*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.
