Whole30 Classic Pork and Vegetable Egg Rolls

Satisfy your cravings with these Whole30 Classic Pork and Vegetable Egg Rolls, a healthier, grain-free twist on a takeout favorite. Packed with savory ground pork, vibrant green cabbage, carrots, and aromatic ginger and garlic, these egg rolls deliver bold, Asian-inspired flavors with every bite. Wrapped in grain-free egg roll wrappers and fried to golden perfection in avocado oil, they’re crispy on the outside and loaded with nutrient-rich ingredients on the inside. Coconut aminos and sesame oil add a subtle umami depth while keeping this recipe fully Whole30-compliant. Perfect as an appetizer, snack, or light meal, these egg rolls are easy to make and ready in just 40 minutes. Serve them warm with a side of coconut aminos for dipping, and enjoy a guilt-free treat that’s sure to become a household favorite!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound ground pork
• 2 cups green cabbage
• 1 cup carrots
• 4 pieces green onions
• 1 tablespoon ginger
• 2 cloves garlic
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1 large egg
• 1 tablespoon coconut flour
• 2 tablespoons avocado oil
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 8 pieces egg roll wrappers (grain-free)

Directions

Step 1

Finely shred the green cabbage and carrots. Thinly slice the green onions. Mince the ginger and garlic cloves.

Step 2

In a large skillet, heat the avocado oil over medium-high heat. Add the ground pork, breaking it up with a spoon as it cooks. Cook for about 5-7 minutes or until browned.

Step 3

Add the cabbage, carrots, green onions, ginger, and garlic to the skillet. Stir to combine and cook for an additional 3-4 minutes until the vegetables start to soften.

Step 4

Stir in the coconut aminos and sesame oil. Season with sea salt and black pepper. Continue cooking for another 2-3 minutes until everything is well mixed and heated through.

Step 5

Remove the skillet from heat and allow the filling mixture to cool slightly.

Step 6

In a small bowl, whisk together the egg and coconut flour to create an egg wash.

Step 7

Place one egg roll wrapper on a clean, dry surface. Spoon 2-3 tablespoons of the pork and vegetable mixture onto the center of the wrapper.

Step 8

Wrap the egg roll by folding one corner toward the center over the filling, then fold in the two side corners. Roll the wrapper tightly toward the remaining corner, sealing the edge with a little of the egg wash.

Step 9

Repeat the wrapping process with the remaining wrappers and filling.

Step 10

In a clean skillet, heat the remaining avocado oil over medium heat. Working in batches, fry the egg rolls until they are golden brown and crispy, about 2-3 minutes per side.

Step 11

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

Step 12

Serve the Whole30 classic pork and vegetable egg rolls warm, with additional coconut aminos for dipping if desired.

Nutrition Facts

Serving size	(1160.4g)

Amount per serving	% Daily Value*
Calories	2560.0

Total Fat 168.9g	0%
Saturated Fat 48.0g	0%
Polyunsaturated Fat 7.9g
Cholesterol 627.8mg	0%
Sodium 4849.5mg	0%
Total Carbohydrate 120.6g	0%
Dietary Fiber 19.5g	0%
Total Sugars 20.8g
Protein 145.0g	0%

Vitamin D 53.8IU	0%
Calcium 376.9mg	0%
Iron 11.5mg	0%
Potassium 1093.3mg	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: 58.9%

Protein: 22.5%

Carbs: 18.7%