Paleo Pork Egg Rolls

Savor the irresistible flavors of these Paleo Pork Egg Rolls, a wholesome, grain-free twist on a classic favorite! Wrapped in tender blanched cabbage leaves instead of traditional wrappers, these rolls are packed with a savory filling of seasoned ground pork, shredded carrots, shiitake mushrooms, and green onions, all infused with the bold, umami-rich flavors of coconut aminos, sesame oil, garlic, and ginger. Lightly pan-seared for a golden exterior, these egg rolls boast a delightful balance of tender texture and satisfying crispness. Perfect as an appetizer or light meal, they’re gluten-free, dairy-free, and paleo-friendly, making them a delicious and guilt-free choice for any occasion. Serve with extra coconut aminos for dipping and watch these healthy little bundles disappear in no time!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound ground pork
• 1 large green cabbage
• 1 cup carrot, shredded
• 1 cup shiitake mushrooms, finely chopped
• 4 whole green onions, sliced
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil

Directions

Step 1

Begin by preparing the cabbage leaves which will act as the wrappers. Carefully peel away 12 large outer leaves from the cabbage. Boil a large pot of water and blanch the cabbage leaves for 2-3 minutes until they are soft and pliable. Drain and set the leaves aside to cool.

Step 2

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the ground pork and cook for about 5-7 minutes until browned and cooked through, breaking it up with a spatula as it cooks.

Step 3

Add the ginger and garlic to the skillet and sauté for an additional minute until fragrant.

Step 4

Stir in the shredded carrots, chopped shiitake mushrooms, and sliced green onions. Cook for another 3-4 minutes until the vegetables start to soften.

Step 5

Season the mixture with coconut aminos, sesame oil, sea salt, and black pepper. Mix everything together thoroughly and remove from heat.

Step 6

Dab any excess moisture from the blanched cabbage leaves with a towel. Place a heaping tablespoon of the pork mixture in the center of each cabbage leaf.

Step 7

Fold the sides of the cabbage over the filling, then roll up from the bottom to encase the filling completely. Repeat this process with all 12 leaves.

Step 8

In a clean skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Carefully place the cabbage rolls seam side down in the skillet and cook for 2-3 minutes per side, until the rolls are browned and heated through.

Step 9

Serve the Paleo Pork Egg Rolls warm, with additional coconut aminos for dipping if desired.

Nutrition Facts

Serving size	(1409.2g)

Amount per serving	% Daily Value*
Calories	2055.7

Total Fat 138.6g	0%
Saturated Fat 41.7g	0%
Polyunsaturated Fat 8.5g
Cholesterol 408.2mg	0%
Sodium 2488.4mg	0%
Total Carbohydrate 73.0g	0%
Dietary Fiber 22.4g	0%
Total Sugars 36.9g
Protein 130.0g	0%

Vitamin D 385IU	0%
Calcium 388.4mg	0%
Iron 8.7mg	0%
Potassium 2190.5mg	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: 60.6%

Protein: 25.3%

Carbs: 14.2%