Soy-Free Pork Eggrolls

Discover the irresistible crunch of homemade Soy-Free Pork Eggrolls, a delightful twist on the classic appetizer that skips the soy without sacrificing flavor. Filled with a savory medley of seasoned ground pork, tender shredded cabbage, crisp carrots, and aromatic ginger and garlic, these eggrolls are a testament to bold, Asian-inspired flavors made accessible for all dietary needs. Bound together with a touch of fish sauce and rice vinegar, the filling is perfectly balanced and wrapped in golden, crispy egg roll wrappers fried to perfection. Ready in under an hour and ideal as an appetizer, snack, or party favorite, these eggrolls cater to soy-free eaters while satisfying everyone at the table. Pair with your favorite dipping sauce for the ultimate bite-sized indulgence!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb Ground pork
• 2 cups Green cabbage, finely shredded
• 1 cup Carrots, julienned
• 2 Garlic cloves, minced
• 1 tbsp Ginger, minced
• 3 Green onions, sliced
• 2 tbsp Fish sauce
• 1 tbsp Rice vinegar
• 0.5 tsp Ground black pepper
• 1 Egg
• 1 package Egg roll wrappers
• 4 cups Vegetable oil, for frying

Directions

Step 1

In a large skillet over medium heat, add the ground pork and cook until it's browned and cooked through, about 5-7 minutes. Use a spatula to break the meat into small pieces as it cooks.

Step 2

Once the pork is cooked, add the finely shredded cabbage, julienned carrots, minced garlic, minced ginger, and sliced green onions to the skillet. Stir well.

Step 3

Add the fish sauce and rice vinegar to the mixture. Season with ground black pepper and stir everything together. Cook for another 5 minutes, or until the vegetables have softened.

Step 4

Remove the filling from the heat and let it cool for a few minutes.

Step 5

In a small bowl, beat the egg. This will be used to seal the eggrolls.

Step 6

Lay an egg roll wrapper on a clean surface with one corner facing you, like a diamond shape. Spoon about 2 tablespoons of the filling onto the bottom third of the wrapper.

Step 7

Roll the bottom corner over the filling, fold in the side corners, and continue to roll close to the top.

Step 8

Brush a little beaten egg on the top corner to help seal the egg roll, and continue rolling until sealed. Repeat with the remaining wrappers and filling.

Step 9

In a large pot or deep frying pan, heat the vegetable oil to 350°F (175°C).

Step 10

Fry the eggrolls in batches, making sure not to overcrowd the pot, until they are golden brown and crispy, about 3-4 minutes per batch.

Step 11

Transfer the fried eggrolls to a paper towel-lined plate to drain excess oil.

Step 12

Serve warm with your choice of dipping sauce.

Nutrition Facts

Serving size	(2124.8g)

Amount per serving	% Daily Value*
Calories	10552.2

Total Fat 1053.1g	0%
Saturated Fat 169.3g	0%
Polyunsaturated Fat 1.7g
Cholesterol 604.2mg	0%
Sodium 4260.3mg	0%
Total Carbohydrate 155.0g	0%
Dietary Fiber 10.3g	0%
Total Sugars 15.7g
Protein 148.8g	0%

Vitamin D 48IU	0%
Calcium 327.5mg	0%
Iron 13.4mg	0%
Potassium 1196.5mg	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: 88.6%

Protein: 5.6%

Carbs: 5.8%