Vegan Classic Pork and Vegetable Egg Rolls

Discover the ultimate plant-based twist on a takeout favorite with these Vegan Classic Pork and Vegetable Egg Rolls! Packed with flavor, these crispy delights feature shredded young green jackfruit, a perfect stand-in for pulled pork, combined with vibrant carrots, cabbage, and aromatic ginger and garlic. Wrapped in vegan egg roll wrappers and fried to golden perfection, these egg rolls offer a satisfying crunch with every bite. The recipe is easy to follow, taking just 30 minutes to prepare and 20 minutes to cook, making it an ideal appetizer or snack for any occasion. Pair them with your favorite dipping sauce for a deliciously addictive experience. Perfect for vegans and omnivores alike, these egg rolls are a crowd-pleaser worth trying!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2 cups Canned young green jackfruit
• 3 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 cup Carrots, shredded
• 1 cup Cabbage, finely sliced
• 3 pieces Green onions, chopped
• 1 teaspoon Ginger, grated
• 2 cloves Garlic, minced
• 12 pieces Vegan egg roll wrappers
• 2 cups Sunflower or canola oil for frying
• 2 tablespoons Cornstarch
• 1 tablespoon Water

Directions

Step 1

Drain and rinse the canned jackfruit. Squeeze out excess moisture using a clean kitchen towel.

Step 2

In a medium bowl, shred the jackfruit with your hands or use a fork to pull it apart into a texture resembling shredded pork.

Step 3

In a large skillet over medium heat, add sesame oil. Once hot, add minced garlic and grated ginger, sauté for about 1 minute until fragrant.

Step 4

Add the shredded jackfruit to the skillet. Pour in soy sauce and stir well. Cook for about 5 minutes until the jackfruit absorbs the flavor.

Step 5

Add the shredded carrots, sliced cabbage, and chopped green onions to the skillet. Stir and cook for another 5-7 minutes until the vegetables are tender.

Step 6

Remove the mixture from heat and allow it to cool for about 10 minutes.

Step 7

Prepare the vegan egg roll wrappers. Mix the cornstarch with water in a small bowl to make a paste, which will be used to seal the edges of the egg rolls.

Step 8

Lay an egg roll wrapper on a clean surface in a diamond shape with one corner facing you. Place about 2 tablespoons of the filling in the center of the wrapper.

Step 9

Fold the bottom corner over the filling. Fold in the sides and roll tightly. Seal the edge with the cornstarch paste. Repeat with remaining wrappers and filling.

Step 10

In a deep skillet or heavy-bottomed pan, heat oil over medium-high heat to 350°F (175°C).

Step 11

Carefully add a few rolls at a time to the hot oil, being careful not to overcrowd. Fry each roll for 3-5 minutes, turning occasionally, until golden brown and crispy.

Step 12

Remove the rolls from the oil and drain on paper towels. Let them cool slightly before serving.

Step 13

Serve the vegan classic pork and vegetable egg rolls with your choice of dipping sauce.

Nutrition Facts

Serving size	(1678.5g)

Amount per serving	% Daily Value*
Calories	5358.0

Total Fat 494.6g	0%
Saturated Fat 50.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 3361.8mg	0%
Total Carbohydrate 216.6g	0%
Dietary Fiber 28.4g	0%
Total Sugars 18.2g
Protein 34.7g	0%

Vitamin D 0IU	0%
Calcium 391.7mg	0%
Iron 9.7mg	0%
Potassium 3554.2mg	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: 81.6%

Protein: 2.5%

Carbs: 15.9%