Vegetarian Crispy Pork Egg Rolls

Discover the perfect balance of indulgence and plant-based creativity with these Vegetarian Crispy Pork Egg Rolls—an irresistible appetizer or snack that will delight vegetarians and meat-lovers alike. Filled with a savory blend of plant-based ground pork substitute, crunchy cabbage, sweet carrots, and fragrant garlic, this recipe delivers all the classic flavors of traditional egg rolls without the meat. Seasoned with soy sauce, sesame oil, and ground ginger, the filling is wrapped in crispy golden shells for that quintessential crunch. Easy-to-follow instructions and a quick prep time make these egg rolls an excellent choice for entertaining or weeknight cravings. Serve them hot with your favorite dipping sauce for a crowd-pleasing dish that’s brimming with flavor and texture.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 12

Ingredients

• 8 ounces Plant-based ground pork substitute
• 2 cups Shredded cabbage
• 1 cup Shredded carrots
• 4 Green onions, chopped
• 3 cloves Garlic, minced
• 3 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 teaspoon Ground ginger
• 12 Egg roll wrappers
• 3 cups Vegetable oil
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Directions

Step 1

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

Step 2

Add the plant-based ground pork substitute to the skillet and cook until browned, breaking it into smaller pieces with a spatula, about 5-7 minutes.

Step 3

Stir in the shredded cabbage, shredded carrots, and chopped green onions. Cook for another 3 minutes until the vegetables are slightly softened.

Step 4

Add the soy sauce and ground ginger to the skillet, mixing until well combined. Remove the mixture from heat and let it cool for a couple of minutes.

Step 5

In a small bowl, mix the cornstarch and water to create a slurry. This will be used as a glue to seal the egg roll wrappers.

Step 6

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

Step 7

Fold the corner closest to you over the filling, then fold in the sides, and roll up tightly. Seal the top corner with a bit of the cornstarch slurry to close the egg roll. Repeat for all wrappers.

Step 8

In a deep pan, heat the vegetable oil to 350°F (175°C). Carefully place the egg rolls into the hot oil, a few at a time. Fry for 3-5 minutes or until golden brown, turning occasionally to ensure even cooking.

Step 9

Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 10

Serve the vegetarian crispy pork egg rolls hot with your choice of dipping sauce.

Nutrition Facts

Serving size	(1959.2g)

Amount per serving	% Daily Value*
Calories	6978.3

Total Fat 682.5g	0%
Saturated Fat 101.8g	0%
Polyunsaturated Fat 409.1g
Cholesterol 0mg	0%
Sodium 4093.7mg	0%
Total Carbohydrate 214.6g	0%
Dietary Fiber 22.7g	0%
Total Sugars 21.3g
Protein 75.8g	0%

Vitamin D 0IU	0%
Calcium 511.0mg	0%
Iron 22.8mg	0%
Potassium 2415.3mg	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: 84.1%

Protein: 4.2%

Carbs: 11.8%