Low Sodium Crispy Pork Egg Rolls

Enjoy a healthier twist on a beloved appetizer with these Low Sodium Crispy Pork Egg Rolls! Packed with lean ground pork, vibrant green cabbage, crisp shredded carrots, and a hint of aromatic garlic and ginger, this recipe delivers bold, satisfying flavors without the extra sodium. A splash of low-sodium soy sauce and sesame oil ties the filling together, all wrapped in delicate egg roll wrappers that fry to golden, crunchy perfection. Perfect for entertaining or a fun family dinner, these homemade egg rolls are quick to prepare and can be paired with your favorite low-sodium dipping sauce for extra zest. With easy-to-follow instructions, this recipe ensures you can indulge in your restaurant favorite right at home—minus the guilt!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 pound Ground pork (preferably lean)
• 2 cups Green cabbage
• 1 cup Carrot, shredded
• 3 pieces Green onions, thinly sliced
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, freshly grated
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Sesame oil
• 0.25 teaspoon Black pepper
• 12 pieces Egg roll wrappers
• 1 piece Egg, beaten
• 2 cups Vegetable oil (for frying)

Directions

Step 1

In a large skillet over medium heat, add the ground pork. Cook, breaking apart with a spatula, until fully browned and no pink remains. Drain any excess fat.

Step 2

Add the minced garlic and grated ginger to the skillet with the pork. Cook for about 1 minute until fragrant.

Step 3

Stir in the shredded cabbage and carrot. Cook for about 3-5 minutes until the vegetables are softened.

Step 4

Add the thinly sliced green onions, low sodium soy sauce, sesame oil, and black pepper. Stir everything to combine well and cook for an additional 2 minutes. Remove the mixture from the heat and let it cool slightly.

Step 5

Take one egg roll wrapper and place it on a clean surface with one corner facing you, making a diamond shape.

Step 6

Spoon about 2-3 tablespoons of the pork mixture onto the center of the wrapper.

Step 7

Fold the bottom corner of the wrapper over the filling, then fold in the side corners. Brush the top corner with the beaten egg and roll up tightly to seal.

Step 8

Repeat the process with the remaining wrappers and filling.

Step 9

In a deep fryer or a large pot, heat the vegetable oil to 350°F (175°C).

Step 10

Carefully add the egg rolls in batches, ensuring not to overcrowd. Fry each batch for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.

Step 11

Remove the egg rolls from the oil and place on a paper towel-lined plate to drain excess oil.

Step 12

Serve warm plain or with your choice of low-sodium dipping sauce.

Nutrition Facts

Serving size	(1695.3g)

Amount per serving	% Daily Value*
Calories	6221.9

Total Fat 579.0g	0%
Saturated Fat 99.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 511.6mg	0%
Sodium 3111.2mg	0%
Total Carbohydrate 178.9g	0%
Dietary Fiber 10.3g	0%
Total Sugars 14.5g
Protein 134.2g	0%

Vitamin D 40IU	0%
Calcium 283.3mg	0%
Iron 13.7mg	0%
Potassium 2484.6mg	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: 80.6%

Protein: 8.3%

Carbs: 11.1%