Low Fat Classic Pork and Vegetable Egg Rolls

Crispy, flavorful, and guilt-free, these Low Fat Classic Pork and Vegetable Egg Rolls are the perfect fusion of delicious and nutritious. Packed with lean ground pork, shredded green cabbage, grated carrot, and aromatic garlic and ginger, this baked version of the classic takeout favorite skips the deep fryer without sacrificing crunch or flavor. Seasoned with low-sodium soy sauce and a hint of sesame oil, the filling strikes the perfect balance of savory and satisfying. Wrapped in golden baked egg roll wrappers and lightly misted with cooking spray for a healthier alternative, these egg rolls are ready in just under an hour, making them an ideal appetizer or snack for any occasion. Serve them fresh from the oven with your favorite dipping sauce for a crowd-pleasing treat that’s both wholesome and irresistible.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 250 grams lean ground pork
• 2 cups green cabbage, finely shredded
• 1 medium carrot, grated
• 2 pieces green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce, low sodium
• 1 teaspoon sesame oil
• 12 pieces egg roll wrappers
• 1 as needed cooking spray

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

In a large non-stick skillet over medium heat, cook the lean ground pork until no longer pink, breaking it up with a spoon, about 5-6 minutes. Drain excess fat.

Step 3

Add the garlic and ginger to the skillet and sauté for 1 minute until fragrant.

Step 4

Add the cabbage, carrot, and green onions to the skillet. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.

Step 5

Stir in the soy sauce and sesame oil, mixing well to combine all ingredients. Remove the skillet from heat and let the filling cool for a few minutes.

Step 6

Place one egg roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the pork and vegetable mixture onto the center of the wrapper.

Step 7

Fold the bottom corner over the filling, then fold in the two side corners. Roll up tightly, but gently, sealing the top corner with a dab of water. Repeat with remaining wrappers and filling.

Step 8

Arrange the rolled egg rolls on the prepared baking sheet. Lightly spray them with cooking spray.

Step 9

Bake in the preheated oven for 15-18 minutes, or until the egg rolls are golden brown and crispy, turning them halfway through baking to ensure even cooking.

Step 10

Remove from oven and let them cool on a wire rack for a few minutes before serving.

Nutrition Facts

Serving size	(831.4g)

Amount per serving	% Daily Value*
Calories	1555.1

Total Fat 64.9g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 200mg	0%
Sodium 2675.1mg	0%
Total Carbohydrate 165.5g	0%
Dietary Fiber 6.1g	0%
Total Sugars 8.3g
Protein 82.5g	0%

Vitamin D 0IU	0%
Calcium 159.3mg	0%
Iron 11.0mg	0%
Potassium 1690.5mg	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: 37.1%

Protein: 20.9%

Carbs: 42.0%