Low Sodium Crispy Pork Spring Rolls

Craving the savory crunch of classic spring rolls but looking to keep it heart-healthy? These Low Sodium Crispy Pork Spring Rolls combine the bold flavors of garlic, ginger, and low-sodium soy sauce with lean ground pork and fresh vegetables like julienned carrots, shredded cabbage, and bean sprouts. Wrapped in delicate rice paper and fried to a golden crisp, these spring rolls offer irresistible texture and flavor while minimizing added salt. Perfect as an appetizer or a light main dish, they’re easy to prepare with straightforward folding techniques and shallow frying for that perfect crunch. Serve them hot with a low-sodium dipping sauce for a guilt-free indulgence that doesn’t skimp on taste.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 16

Ingredients

• 500 grams Lean ground pork
• 16 pieces Rice paper wrappers
• 1 large Carrot, julienned
• 100 grams Cabbage, shredded
• 100 grams Bean sprouts
• 2 pieces Spring onions, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 tablespoon Sesame oil
• 1 tablespoon Low-sodium soy sauce
• 0.5 teaspoon Ground black pepper
• 250 milliliters Canola oil or vegetable oil, for frying
• 1 cup Water

Directions

Step 1

In a large skillet, heat the sesame oil over medium-high heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.

Step 2

Add the ground pork to the skillet, breaking it apart with a wooden spoon. Cook for 6-7 minutes until the pork is thoroughly browned.

Step 3

Stir in the carrots, cabbage, bean sprouts, and spring onions. Cook for an additional 4-5 minutes until the vegetables are slightly tender but still crisp.

Step 4

Season the mixture with low-sodium soy sauce and black pepper, then remove from the heat and allow it to cool to room temperature.

Step 5

Prepare a shallow dish with warm water. Dip each rice paper wrapper into the water for about 10-15 seconds, until soft and pliable. Remove and lay it flat on a clean work surface.

Step 6

Place approximately 2 tablespoons of the pork filling on the lower third of the rice paper. Fold the bottom edge over the filling, then fold in the sides, and roll upwards to seal the spring roll. Repeat with remaining wrappers and filling.

Step 7

In a large, deep frying pan, heat the canola or vegetable oil to about 180°C (350°F).

Step 8

Carefully place the spring rolls into the oil, a few at a time, to avoid overcrowding. Fry each batch for around 3-4 minutes, or until the spring rolls are golden brown and crispy.

Step 9

Remove the spring rolls from the oil using a slotted spoon, and drain them on a paper towel-lined plate.

Step 10

Serve the spring rolls hot, with your choice of low-sodium dipping sauce.

Nutrition Facts

Serving size	(1490.8g)

Amount per serving	% Daily Value*
Calories	4222.1

Total Fat 354.8g	0%
Saturated Fat 50.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 400mg	0%
Sodium 977.3mg	0%
Total Carbohydrate 153.0g	0%
Dietary Fiber 9.1g	0%
Total Sugars 11.6g
Protein 122.5g	0%

Vitamin D 0IU	0%
Calcium 260.9mg	0%
Iron 11.0mg	0%
Potassium 2521.7mg	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: 74.3%

Protein: 11.4%

Carbs: 14.2%