Low Carb Classic Pork and Vegetable Egg Rolls

Satisfy your craving for classic egg rolls with a low-carb twist! These *Low Carb Classic Pork and Vegetable Egg Rolls* deliver all the savory goodness you love while skipping the traditional wrapper in favor of tender, blanched cabbage leaves. Packed with a flavorful blend of seasoned ground pork, crisp bean sprouts, colorful carrots, and red bell peppers, these protein-packed egg rolls are enhanced with the warm, aromatic notes of fresh ginger, garlic, and sesame oil. Perfectly pan-seared to golden-brown perfection, they’re a healthy, keto-friendly option that doesn’t compromise on texture or taste. Serve them as a crowd-pleasing appetizer, a meal prep staple, or a wholesome snack that's ready in just 35 minutes. Healthy, delicious, and satisfying—this recipe is a must-try for anyone seeking a guilt-free take on a takeout classic!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 pound Ground pork
• 2 tablespoons Olive oil
• 2 tablespoons Soy sauce
• 1 teaspoon Fresh ginger
• 3 Garlic cloves
• 4 Green onions
• 1 cup Bean sprouts
• 1 Carrot
• 1 Red bell pepper
• 12 Cabbage leaves
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground pork and cook until browned, about 5-6 minutes. Drain excess fat if necessary.

Step 2

Add soy sauce, 1 teaspoon of grated fresh ginger, and minced garlic cloves to the pork. Stir well to combine and cook for an additional 1-2 minutes.

Step 3

Thinly slice the green onions, grate the carrot, and slice the red bell pepper into thin strips. Add these vegetables along with the bean sprouts to the pork mixture and cook for about 3-4 minutes until vegetables are tender-crisp.

Step 4

Remove the skillet from the heat. Stir in the sesame oil, salt, and black pepper. Allow the filling to cool slightly.

Step 5

Blanch cabbage leaves in boiling water for about 1 minute to soften. Remove immediately and place them in a bowl of ice water to stop cooking. Pat dry with paper towels.

Step 6

Place a cabbage leaf on a flat surface. Spoon about 2 tablespoons of the pork and vegetable filling onto the center of the leaf.

Step 7

Fold the sides of the cabbage leaf over the filling and roll the leaf up tightly similar to a burrito.

Step 8

Repeat the process with remaining cabbage leaves and filling until all are used.

Step 9

Heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat. Add the cabbage-wrapped egg rolls seam-side down. Cook in batches, turning occasionally, until all sides are golden brown, about 3-4 minutes.

Step 10

Serve hot and enjoy these delicious low-carb egg rolls!

Nutrition Facts

Serving size	(1925.3g)

Amount per serving	% Daily Value*
Calories	2121.1

Total Fat 138.4g	0%
Saturated Fat 41.8g	0%
Polyunsaturated Fat 8.6g
Cholesterol 408.2mg	0%
Sodium 2853.5mg	0%
Total Carbohydrate 88.5g	0%
Dietary Fiber 34.2g	0%
Total Sugars 44.7g
Protein 138.7g	0%

Vitamin D 0IU	0%
Calcium 705.9mg	0%
Iron 12.9mg	0%
Potassium 2863.7mg	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: 57.8%

Protein: 25.8%

Carbs: 16.4%