Gluten-free Pork Spring Rolls (Edit recipe)

When Hayley told me she wanted to make spring rolls, my heart leapt. I just love spring rolls! This recipe is so easy and flavorful. We used our super versatile Citrus Stir Fry seasoning, which is the perfect spice to flavor the spring roll filling.

20 minutes

45 minutes

Difficulty:

Advanced

Show nutritional information

This is our estimate based on online research.
Calories:	1175
Fat:	37 g
Carbohydrates:	191 g
Protein:	16 g
Cholesterol:	83 g
Sodium:	1146 mg
Fiber:	3 g
Sugars:	13 g
Calculated per serving.

by Primal Palate

Serves: 4

Ingredients

1 lb Ground Pork
1 tsp Ghee
2 cloves Garlic, minced
2 tsp Ginger Root, minced
1/4 cup Onion, diced
1/3 cup Celery, diced
1 tsp Citrus Stir Fry Seasoning
3 Tbsp Coconut Aminos
1/3 cup Carrots, julienned
1/3 cup Green Cabbage, diced
12 whole Rice Paper Wrappers
1 Tbsp Avocado Oil, for frying

Dipping Sauce

3 Tbsp Coconut Aminos
1 tsp Toasted Sesame Oil
1 tsp Green Onion (Scallion), thinly sliced

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a skillet over medium heat, cook the ground pork. Once the pork is fully cooked and crumbled evenly, transfer the pork to a mixing bowl, and wipe the skillet clean to cook the vegetables.
Heat the skillet over medium heat again, and add the ghee to the skillet.
Once the skillet is hot, add the onion and celery to the skillet, and saute until the onion becomes translucent and the celery starts to soften. About 5 minutes.
Add the garlic and ginger to the skillent, turn the heat down to medium-low, and cook until fragrant, about 3 minutes.
Add the pork back to the skillet, and stir to combine. Season with the Citrus Stir Fry, and pour in the coconut aminos.
Add the carrots to the skillet, and stir to combine again, and allow to cook until the carrots soften slightly, about 3-5 minutes.
Add the cabbage to the skillet, stir to combine with the other ingredients, and then turn the heat off.
Prepare the rice paper wrappers according to the instructions on the packaging, one at a time as you make your spring rolls.
Fill each rice paper wrapper with about 2-3 tablespoons of filling, and then folding the top and bottom sides of the wrapper in over the filling, then folding the side over the filling to roll the spring roll up.
Repeat the filling and rolling step until you have used all of your filling.
To fry the spring rolls, you can either shallow fry them in a skillet with avocado oil, until they are crispy on all sides, or you can line an air fryer with parchment paper, and air fry them for 5 minutes at 390.
Whisk up the coconut aminos, toasted sesame oil, and scallions for a dipping sauce, and enjoy!