Vegan Pork Eggrolls

These crispy Vegan Pork Eggrolls are a plant-based twist on the classic appetizer, bursting with bold flavors and fresh ingredients. Featuring a savory vegan ground pork substitute, crunchy shredded cabbage, sweet julienned carrots, and aromatic hints of garlic and ginger, these eggrolls are wrapped in eggless wonton wrappers and fried to irresistibly golden perfection. Prefer a lighter option? They can also be baked for a guilt-free indulgence! Quick to prepare and easy to customize, these eggrolls make the perfect snack, party appetizer, or side dish. Serve them piping hot with your favorite dipping sauce for a crowd-pleasing treat that’s 100% vegan and undeniably delicious. Perfect for fans of plant-based Asian recipes and crispy handheld bites!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Vegan ground pork substitute
• 2 cups Shredded cabbage
• 1 large Carrot, julienned
• 2 stalks Green onions, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 20 pieces Eggless wonton wrappers
• 2 cups Vegetable oil
• 0 Cooking oil spray
• 1 tablespoon Water

Directions

Step 1

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

Step 2

Add the vegan ground pork substitute to the skillet, breaking it apart with a spatula as it cooks. Stir in the soy sauce and cook until the mixture is evenly browned, about 5 minutes.

Step 3

Add the shredded cabbage and julienned carrot to the skillet. Cook until the vegetables are tender yet still crisp, about 3 minutes.

Step 4

Stir in the chopped green onions, then remove the skillet from the heat and let the mixture cool slightly.

Step 5

Place an eggless wonton wrapper on a clean surface. Spoon about 1 tablespoon of the filling onto the center of the wrapper.

Step 6

Fold the bottom corner over the filling, then fold in the sides and roll tightly. Dab a little water on the top corner to seal the wrapper. Repeat with the remaining wrappers and filling.

Step 7

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (180°C).

Step 8

Carefully add a few eggrolls at a time, avoiding overcrowding, and fry until golden brown and crispy, about 3 minutes per side.

Step 9

Use a slotted spoon to transfer the cooked eggrolls to a paper towel-lined plate to drain any excess oil.

Step 10

Alternatively, if you prefer to bake them, preheat your oven to 400°F (200°C), spray the eggrolls with cooking oil spray, and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, turning halfway, until they are golden and crisp.

Step 11

Serve the vegan pork eggrolls hot with your choice of dipping sauce.

Nutrition Facts

Serving size	(1197.6g)

Amount per serving	% Daily Value*
Calories	4688.0

Total Fat 463.5g	0%
Saturated Fat 64.2g	0%
Polyunsaturated Fat 274.7g
Cholesterol 0mg	0%
Sodium 2792.5mg	0%
Total Carbohydrate 113.2g	0%
Dietary Fiber 17.9g	0%
Total Sugars 13.1g
Protein 59.4g	0%

Vitamin D 0IU	0%
Calcium 296.1mg	0%
Iron 11.2mg	0%
Potassium 1506.1mg	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: 85.8%

Protein: 4.9%

Carbs: 9.3%