Whole30 Crispy Pork Spring Rolls
Satisfy your craving for indulgent, crispy spring rolls without breaking your healthy commitments with these flavorful Whole30 Crispy Pork Spring Rolls. Packed with seasoned ground pork, sautéed garlic, and ginger, plus a colorful medley of napa cabbage, carrots, red bell pepper, and green onions, this recipe delivers a delightful crunch in every bite. Using grain-free coconut wraps and a quick pan-fry in avocado oil, these rolls are entirely Whole30 compliant and gluten-free. Perfect as an appetizer, snack, or meal, they’re bursting with umami from coconut aminos and balanced with fresh, vibrant vegetables. Serve warm with your favorite Whole30-approved dipping sauce for a guilt-free treat that’s as satisfying as it is nutritious!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 3 tablespoons Coconut aminos
- 1 tablespoon Sesame oil
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 4 Green onions, sliced
- 2 cups Napa cabbage, thinly sliced
- 1 Carrot, julienned
- 1 Red bell pepper, thinly sliced
- 8 Coconut wraps
- 2 tablespoons Avocado oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large skillet over medium heat, add the sesame oil. Once hot, add the minced garlic and grated ginger, sautéing for about a minute until fragrant.
Add the ground pork to the skillet, breaking it up with a wooden spoon. Cook until the pork is browned and cooked through, about 5-7 minutes.
Stir in the coconut aminos, salt, and black pepper, letting the mixture simmer for 2 minutes to combine the flavors.
Add the sliced napa cabbage, julienned carrot, sliced red bell pepper, and sliced green onions to the skillet. Stir to combine and cook for another 5 minutes until the vegetables are slightly softened but still vibrant.
Remove the pork mixture from heat and let it cool for about 10 minutes.
Lay out the coconut wraps on a clean work surface. Spoon about 2-3 tablespoons of the pork and vegetable filling along one edge of each wrap.
Carefully roll up the wraps, folding in the sides as you go, to create tight rolls.
In a clean skillet, heat the avocado oil over medium-high heat. Once hot, place the rolls seam-side down in the skillet. Cook in batches if necessary to avoid overcrowding.
Fry the spring rolls for about 2-3 minutes on each side, or until they are golden brown and crispy all around.
Remove the rolls from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Allow the spring rolls to cool slightly before serving. Enjoy them warm with your favorite Whole30 compliant dipping sauce.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 35.1 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1960 mg | 42% | |
*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.
