Gluten-Free Classic Pork and Vegetable Egg Rolls

Crispy, savory, and entirely gluten-free, these Classic Pork and Vegetable Egg Rolls are a game-changer for anyone seeking a bold, flavorful appetizer. Made with tender ground pork, shredded cabbage, julienned carrots, and aromatic ginger and garlic, this recipe offers a perfectly balanced filling wrapped in delicate gluten-free rice paper wrappers. A quick dive into hot oil transforms them into golden-brown perfection, delivering that irresistible crunch you crave. These egg rolls are not only a breeze to prepare—with just 25 minutes of prep—but they also cater to gluten-free diets without compromising on taste or texture. Perfect as a party appetizer or a fun snack, serve them warm with a gluten-free soy sauce dip for a crowd-pleasing treat that's equal parts satisfying and wholesome.

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 12

Ingredients

• 0.5 pound Ground pork
• 3 tablespoons Gluten-free soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 2 teaspoons Ginger, grated
• 2 pieces Garlic cloves, minced
• 2 cups Green cabbage, finely shredded
• 1 medium Carrot, julienned
• 3 pieces Green onions, chopped
• 12 pieces Rice paper wrappers (gluten-free)
• 2 cups Vegetable oil
• 1 cup Water

Directions

Step 1

In a large skillet over medium heat, brown the ground pork until fully cooked, breaking it up into small pieces with a spatula.

Step 2

Add 2 tablespoons of the gluten-free soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic to the skillet. Stir well to combine and let the flavors meld for another 2 minutes.

Step 3

Add shredded cabbage, julienned carrot, and chopped green onions to the pork mixture. Cook while stirring until the vegetables soften, about 5 minutes. Remove from heat and let it cool slightly.

Step 4

Prepare a large work surface or cutting board. Pour 1 cup of water into a shallow dish. Dip one rice paper wrapper into the water, submerging it completely for about 10-15 seconds until it becomes pliable but not too soft.

Step 5

Lay the softened rice paper wrapper on the work surface. Spoon about 2 tablespoons of the pork and vegetable filling near the bottom edge of the wrapper.

Step 6

Fold the bottom edge over the filling, then fold in the sides tightly, and roll up to encase the filling securely. Repeat with the remaining wrappers and filling.

Step 7

In a deep pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Step 8

Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry each for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.

Step 9

Remove the egg rolls with a slotted spoon and drain on a paper towel-lined plate.

Step 10

Serve warm with gluten-free soy sauce or your favorite dipping sauce.

Nutrition Facts

Serving size	(1559.4g)

Amount per serving	% Daily Value*
Calories	5032.3

Total Fat 480.9g	0%
Saturated Fat 79.2g	0%
Polyunsaturated Fat 274.6g
Cholesterol 204.1mg	0%
Sodium 3040.2mg	0%
Total Carbohydrate 141.7g	0%
Dietary Fiber 8.5g	0%
Total Sugars 7.9g
Protein 74.2g	0%

Vitamin D 0IU	0%
Calcium 216.3mg	0%
Iron 5.1mg	0%
Potassium 720.5mg	0%

*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.

Source of Calories

Fat: 83.4%

Protein: 5.7%

Carbs: 10.9%