Low Fat Crispy Pork Egg Rolls

Satisfy your craving for crunchy, flavorful finger food with these Low Fat Crispy Pork Egg Rolls! Packed with a delicious filling of lean ground pork, fresh ginger, garlic, and vibrant shredded vegetables like cabbage and carrots, these baked egg rolls offer all the satisfying crunch without the excess oil of traditional frying. A light spritz of olive oil spray ensures a golden-brown, crispy exterior, while a splash of low-sodium soy sauce and sesame oil elevates the savory flavor profile. Perfect for a healthier appetizer, snack, or party platter, these egg rolls are made even easier with simple baking techniques and minimal prep. Serve them fresh from the oven with your favorite dipping sauce for a wholesome and irresistible treat! Keywords: low-fat egg rolls, crispy baked egg rolls, pork and vegetable egg rolls, healthy appetizers, easy party snacks.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 0.5 pound lean ground pork
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh ginger, minced
• 2 pieces garlic cloves, minced
• 3 pieces green onions, finely chopped
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 12 pieces egg roll wrappers
• 1 tablespoon cornstarch
• 1 can olive oil spray
• 1 teaspoon sesame oil
• 0.5 teaspoon black pepper

Directions

Step 1

In a large non-stick skillet, cook the lean ground pork over medium heat until it's browned, about 5-7 minutes, breaking it up into crumbles as it cooks.

Step 2

Add the minced ginger and garlic to the skillet and cook for an additional 1 minute until fragrant.

Step 3

Stir in the chopped green onions, shredded cabbage, and shredded carrots. Cook for an additional 3-4 minutes until the vegetables begin to soften.

Step 4

Stir in the soy sauce, sesame oil, and black pepper. Continue to cook for 2 minutes, stirring to combine all the ingredients well.

Step 5

Remove the mixture from the heat and allow it to cool slightly for easier handling.

Step 6

Fill a small bowl with water to wet your fingers for sealing the egg rolls.

Step 7

On a clean surface, lay out an egg roll wrapper with one corner facing you.

Step 8

Place about 3 tablespoons of the pork and vegetable filling in the center of the wrapper.

Step 9

Fold the bottom corner of the wrapper over the filling, then fold in the sides snugly. Roll it up toward the top corner, using your fingers to wet the top corner and seal the roll.

Step 10

Repeat the process with the remaining wrappers and filling.

Step 11

In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry.

Step 12

Brush the tops of the egg rolls lightly with the cornstarch mixture.

Step 13

Preheat your oven to 400°F (200°C).

Step 14

Place the egg rolls on a baking sheet lined with parchment paper or sprayed with a light coating of olive oil spray.

Step 15

Lightly spray the tops of the egg rolls with olive oil spray to help them crisp up in the oven.

Step 16

Bake in the preheated oven for 18-20 minutes, or until the egg rolls are golden brown and crispy, turning once halfway through baking.

Step 17

Allow the egg rolls to cool slightly before serving. Enjoy them warm with your favorite dipping sauce.

Nutrition Facts

Serving size	(1103.7g)

Amount per serving	% Daily Value*
Calories	3436.3

Total Fat 297.0g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 5.8g
Cholesterol 181.4mg	0%
Sodium 2696.5mg	0%
Total Carbohydrate 176.5g	0%
Dietary Fiber 8.7g	0%
Total Sugars 10.2g
Protein 80.7g	0%

Vitamin D 0IU	0%
Calcium 178.2mg	0%
Iron 12.6mg	0%
Potassium 1456.5mg	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: 72.2%

Protein: 8.7%

Carbs: 19.1%