Paleo Pork Eggrolls

Experience the irresistible crunch of these Paleo Pork Eggrolls—a grain-free twist on a classic favorite that’s packed with flavor and hearty, nourishing ingredients. This recipe features savory ground pork, shredded cabbage, and carrots seasoned with garlic, ginger, and coconut aminos for a perfectly balanced, umami-rich filling. Wrapped in a homemade dough made from almond and coconut flours, these eggrolls are pan-fried to golden perfection in avocado oil for a crispy, gluten-free exterior. Ready in just 40 minutes, they’re perfect for an appetizer, party snack, or satisfying main course. Serve them warm with your favorite Paleo-friendly dipping sauce for a guilt-free treat everyone will love. Whether you're following a Paleo diet or just looking for a healthier alternative to traditional fried foods, these eggrolls are a must-try!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Ground pork
• 2 cups Cabbage
• 1 large Carrot
• 3 stalks Green onion
• 3 tablespoons Coconut aminos
• 1 teaspoon Ginger
• 3 cloves Garlic
• 1 tablespoon Sesame oil
• 2 large Egg
• 1 cup Coconut flour
• 1 cup Almond flour
• 0.5 teaspoon Salt
• 0.5 teaspoon Pepper
• 4 tablespoons Avocado oil

Directions

Step 1

Shred the cabbage and carrot using a grater or food processor. Chop the green onions finely.

Step 2

Mince the garlic cloves and grate or finely chop the ginger.

Step 3

In a large pan over medium heat, add 1 tablespoon of avocado oil and sauté the garlic and ginger for 1 minute.

Step 4

Add the ground pork to the pan, stirring occasionally, until it is fully cooked and browned, about 5-7 minutes.

Step 5

Add the cabbage, carrot, and green onion to the pan. Cook for an additional 5 minutes, until the vegetables are tender.

Step 6

Stir in the coconut aminos and sesame oil. Season with salt and pepper to taste, then remove from heat and let cool.

Step 7

In a bowl, mix together the coconut flour, almond flour, and salt. In another bowl, whisk the eggs.

Step 8

Gradually add the egg mixture to the flour mixture, stirring until a dough forms. If the mixture is too dry, add a little water, 1 teaspoon at a time.

Step 9

Roll out the dough on a parchment paper into a thin sheet. Cut into squares approximately 5 inches wide.

Step 10

Place a generous tablespoon of the filling mixture onto each square and roll, folding in the sides to seal the eggroll.

Step 11

Heat the remaining 3 tablespoons of avocado oil in a large non-stick pan over medium heat.

Step 12

Cook the eggrolls in batches, turning occasionally, until they are golden brown and crispy, about 4-5 minutes per side.

Step 13

Transfer the cooked eggrolls to a paper towel-lined plate to absorb excess oil.

Step 14

Serve warm with your favorite Paleo-friendly dipping sauce.

Nutrition Facts

Serving size	(1214.0g)

Amount per serving	% Daily Value*
Calories	3351.0

Total Fat 244.3g	0%
Saturated Fat 68.9g	0%
Polyunsaturated Fat 9.8g
Cholesterol 847.3mg	0%
Sodium 2700.8mg	0%
Total Carbohydrate 130.0g	0%
Dietary Fiber 67.0g	0%
Total Sugars 32.3g
Protein 177.7g	0%

Vitamin D 107.5IU	0%
Calcium 548.0mg	0%
Iron 17.5mg	0%
Potassium 1553.5mg	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: 64.1%

Protein: 20.7%

Carbs: 15.2%