Paleo Classic Pork and Vegetable Egg Rolls

Savor the irresistible flavors of these Paleo Classic Pork and Vegetable Egg Rolls – a wholesome, grain-free twist on a beloved classic. Packed with savory ground pork, tender shredded cabbage, julienned carrots, and aromatic ginger and garlic, this recipe is a fusion of nutrition and taste. The almond flour and arrowroot starch-based crepe wrappers keep it Paleo-friendly, while baking in the oven ensures a lighter, oil-free crispness. Perfect as an appetizer, snack, or light meal, these egg rolls pair beautifully with your favorite Paleo dipping sauces. Easy to customize, savory, and satisfying, they’re a must-try for those embracing a clean-eating lifestyle!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound Ground pork
• 2 tablespoons Coconut oil
• 2 cups Green cabbage, shredded
• 1 cup Carrot, julienned
• 3 stalks Green onions, chopped
• 1 teaspoon Ginger, finely grated
• 2 cloves Garlic, minced
• 3 tablespoons Coconut aminos
• 1 teaspoon Fish sauce
• 3 large Eggs
• 1.5 cups Almond flour
• 3 tablespoons Arrowroot starch
• 0.5 cup Water
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.

Step 2

Add the ground pork and cook until browned and cooked through, about 7-8 minutes, breaking it apart with a spatula.

Step 3

Drain excess fat if necessary and set aside.

Step 4

In the same skillet, add another tablespoon of coconut oil and add the ginger and garlic, cooking for 1 minute until fragrant.

Step 5

Add the cabbage, carrot, and green onions; cook until the vegetables have softened, about 5 minutes.

Step 6

Return the pork to the skillet and add coconut aminos, fish sauce, salt, and pepper. Stir to combine and allow the flavors to meld for another 2 minutes.

Step 7

Remove the skillet from heat and let the filling cool slightly while you prepare the egg rolls wrappers.

Step 8

In a mixing bowl, whisk together eggs, almond flour, arrowroot starch, and water until a smooth batter forms.

Step 9

Heat a small non-stick skillet over medium heat and lightly grease with a little coconut oil.

Step 10

Pour approximately 1/4 cup of the batter into the skillet, swirling to spread evenly, creating a thin crepe. Cook for 1-2 minutes until the edges lift easily.

Step 11

Carefully flip and cook for an additional 1 minute. Repeat with remaining batter.

Step 12

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 13

To assemble the egg rolls, place 2-3 tablespoons of filling across the center of a crepe.

Step 14

Fold the sides over the filling, then roll from the bottom upwards, sealing the edge with a dab of water if needed.

Step 15

Place the egg rolls on the prepared baking sheet seam-side down.

Step 16

Bake for 15-18 minutes or until heated through and slightly crispy.

Step 17

Serve warm with your favorite Paleo-friendly dipping sauce.

Nutrition Facts

Serving size	(1378.2g)

Amount per serving	% Daily Value*
Calories	2991.9

Total Fat 209.1g	0%
Saturated Fat 67.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 966.2mg	0%
Sodium 3912.3mg	0%
Total Carbohydrate 115.1g	0%
Dietary Fiber 27.1g	0%
Total Sugars 29.5g
Protein 171.8g	0%

Vitamin D 123IU	0%
Calcium 713.7mg	0%
Iron 15.1mg	0%
Potassium 1282.4mg	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: 62.1%

Protein: 22.7%

Carbs: 15.2%