Whole30 Classic Pork and Vegetable Egg Rolls
Elevate your appetizer game with these Whole30 Classic Pork and Vegetable Egg Rolls, a grain-free twist on a beloved favorite that’s packed with flavor and nutrition. Filled with savory ground pork, crunchy green cabbage, sweet carrots, and aromatic ginger and garlic, this dish delivers a deliciously satisfying bite in every crispy wrapper. Coconut aminos and sesame oil lend umami depth, while grain-free egg roll wrappers keep the recipe Whole30-compliant. Perfect for a light lunch, snack, or party platter, these golden-brown egg rolls can be whipped up in just 40 minutes. Serve them warm with extra coconut aminos for dipping and enjoy a healthy, guilt-free treat that doesn’t skimp on taste or texture! Keywords: Whole30 egg rolls, grain-free appetizer, pork and vegetable egg rolls, healthy egg roll recipe.
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Recipe Information
Ingredients
- 1 pound ground pork
- 2 cups green cabbage
- 1 cup carrots
- 4 pieces green onions
- 1 tablespoon ginger
- 2 cloves garlic
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 1 large egg
- 1 tablespoon coconut flour
- 2 tablespoons avocado oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 8 pieces egg roll wrappers (grain-free)
Instructions
Finely shred the green cabbage and carrots. Thinly slice the green onions. Mince the ginger and garlic cloves.
In a large skillet, heat the avocado oil over medium-high heat. Add the ground pork, breaking it up with a spoon as it cooks. Cook for about 5-7 minutes or until browned.
Add the cabbage, carrots, green onions, ginger, and garlic to the skillet. Stir to combine and cook for an additional 3-4 minutes until the vegetables start to soften.
Stir in the coconut aminos and sesame oil. Season with sea salt and black pepper. Continue cooking for another 2-3 minutes until everything is well mixed and heated through.
Remove the skillet from heat and allow the filling mixture to cool slightly.
In a small bowl, whisk together the egg and coconut flour to create an egg wash.
Place one egg roll wrapper on a clean, dry surface. Spoon 2-3 tablespoons of the pork and vegetable mixture onto the center of the wrapper.
Wrap the egg roll by folding one corner toward the center over the filling, then fold in the two side corners. Roll the wrapper tightly toward the remaining corner, sealing the edge with a little of the egg wash.
Repeat the wrapping process with the remaining wrappers and filling.
In a clean skillet, heat the remaining avocado oil over medium heat. Working in batches, fry the egg rolls until they are golden brown and crispy, about 2-3 minutes per side.
Remove the egg rolls from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the Whole30 classic pork and vegetable egg rolls warm, with additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 579 mg | 12% | |
*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.
