Low Sodium Classic Pork and Vegetable Egg Rolls

Serve up irresistible flavor with a heart-healthy twist in these Low Sodium Classic Pork and Vegetable Egg Rolls. Packed with a savory blend of ground pork, crisp green cabbage, sweet carrots, and fresh green onions, these homemade egg rolls promise all the satisfaction of your favorite takeout—without the excess salt. Infused with aromatic garlic, ginger, and a splash of low sodium soy sauce, the filling is perfectly seasoned and beautifully balanced. The egg rolls are wrapped in delicate sheets, sealed with a cornstarch slurry, and fried to golden, crispy perfection. Ideal as an appetizer, snack, or party favorite, these delicious rolls are proof that lower sodium doesn’t mean sacrificing bold, authentic taste. Quick enough for weeknight cooking and perfect for dipping, these egg rolls are an irresistible crowd-pleaser!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 14

Ingredients

• 1 pound Ground pork
• 2 cups Green cabbage
• 1 cup Carrots
• 3 stalks Green onions
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 tablespoon Low sodium soy sauce
• 1 teaspoon Sesame oil
• 14 pieces Egg roll wrappers
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 0.5 cup Vegetable oil

Directions

Step 1

1. Begin by finely shredding the green cabbage and julienning the carrots. Thinly slice the green onions and mince the garlic and ginger.

Step 2

2. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.

Step 3

3. Add the ground pork to the skillet, breaking it up with a spatula, and cook until browned and no longer pink, approximately 5 minutes.

Step 4

4. Stir in the cabbage, carrots, and green onions. Continue to cook for another 3-4 minutes until the vegetables have softened slightly.

Step 5

5. Pour in the low sodium soy sauce and sesame oil, stirring to combine, and cook for an additional 2 minutes. Remove from heat and allow the mixture to cool slightly.

Step 6

6. In a small bowl, mix the cornstarch and water to create a slurry. This will be used to seal the egg roll wrappers.

Step 7

7. To assemble the egg rolls, lay one wrapper on a flat surface with a corner pointing toward you, forming a diamond shape. Place about 2 tablespoons of the pork mixture onto the wrapper, slightly below the center.

Step 8

8. Fold the bottom corner over the filling, then fold in the sides, and continue rolling tightly. Brush a little of the cornstarch slurry on the top corner to seal the egg roll. Repeat with the remaining wrappers.

Step 9

9. In a large pan, heat the remaining vegetable oil over medium-high heat. Carefully add the egg rolls, a few at a time, frying them until golden brown and crispy, about 2-3 minutes per side.

Step 10

10. Remove the egg rolls with a slotted spoon and let them drain on paper towels to remove excess oil. Serve warm and enjoy your low sodium classic pork and vegetable egg rolls.

Nutrition Facts

Serving size	(1281.8g)

Amount per serving	% Daily Value*
Calories	3357.5

Total Fat 220.5g	0%
Saturated Fat 51.9g	0%
Polyunsaturated Fat 73.2g
Cholesterol 408.2mg	0%
Sodium 2652.5mg	0%
Total Carbohydrate 201.5g	0%
Dietary Fiber 8.0g	0%
Total Sugars 10.8g
Protein 150.2g	0%

Vitamin D 0IU	0%
Calcium 265.9mg	0%
Iron 13.0mg	0%
Potassium 827.5mg	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: 58.5%

Protein: 17.7%

Carbs: 23.8%