Paleo Crispy Pork Spring Rolls

Elevate your appetizer game with these irresistible Paleo Crispy Pork Spring Rolls, a healthy twist on a beloved classic! Packed with savory ground pork, crisp green cabbage, sweet carrots, and aromatic hints of garlic and ginger, these spring rolls skip the traditional wrapper in favor of vibrant, nutrient-rich collard green leaves. Seared to golden perfection in avocado oil, they're irresistibly crispy without compromising your Paleo lifestyle. Perfectly seasoned with coconut aminos, sesame oil, and fish sauce, these rolls offer a burst of umami in every bite. Whether you're hosting a gathering or meal-prepping for the week, serve these with your favorite Paleo-friendly dipping sauce for a crowd-pleasing appetizer or snack that's as wholesome as it is delicious.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 10

Ingredients

• 1 pound ground pork
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 2 cups green cabbage, shredded
• 1 cup carrots, julienned
• 3 stalks green onions, sliced
• 2 teaspoons fresh ginger, grated
• 3 units garlic cloves, minced
• 1 teaspoon fish sauce
• 1 unit egg
• 10 units large collard green leaves
• 0.5 cup avocado oil

Directions

Step 1

Start by heating a large skillet over medium heat. Add the ground pork and cook, breaking it apart with a spatula, until fully browned and cooked through, about 5 to 7 minutes.

Step 2

Drain any excess fat from the skillet. Mix in the coconut aminos, sesame oil, shredded cabbage, julienned carrots, sliced green onions, grated ginger, minced garlic, and fish sauce. Cook for another 5 minutes until the vegetables are softened. Set aside to cool.

Step 3

Beat the egg in a small bowl and set aside. This will be used to help seal the spring rolls.

Step 4

Prepare the collard green leaves by trimming the stems and slicing the thickest part of the stem from the base of each leaf, making them easier to roll.

Step 5

To assemble the spring rolls, place a collard green leaf flat on a clean surface. Spoon about 2 tablespoons of the cooled pork filling onto one end of the leaf.

Step 6

Roll the leaf over the filling, like a burrito, folding in the sides as you roll to fully encase the filling. Brush a bit of the beaten egg along the edge to seal the roll.

Step 7

Heat the avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the spring rolls seam-side down, in batches if necessary. Cook until the rolls are crispy and lightly browned on all sides, about 3 to 4 minutes per side.

Step 8

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

Step 9

Serve the Paleo Crispy Pork Spring Rolls warm with additional coconut aminos or your choice of Paleo-friendly dipping sauce.

Nutrition Facts

Serving size	(1364.3g)

Amount per serving	% Daily Value*
Calories	2805.3

Total Fat 225.8g	0%
Saturated Fat 54.6g	0%
Polyunsaturated Fat 7.6g
Cholesterol 604.2mg	0%
Sodium 2664.8mg	0%
Total Carbohydrate 64.9g	0%
Dietary Fiber 22.2g	0%
Total Sugars 25.4g
Protein 137.1g	0%

Vitamin D 48IU	0%
Calcium 1016.1mg	0%
Iron 8.4mg	0%
Potassium 1782.9mg	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: 71.6%

Protein: 19.3%

Carbs: 9.1%