Paleo pork egg rolls – what?! Believe it. Nick’s cook it, pound it, stuff it, cook it, sauce it, plate it and eat it recipe sounds like a lot of work, but it comes together faster than you’d think. Get the details below, and then get in the kitchen.
Egg rolls – even the egg-less Paleo kind – need to be stuffed with something. Nick’s version is a fragrant mix of garlic, ginger, carrots, onions, peppers and Napa cabbage with a hit of tamari. The roll part of these Paleo egg rolls is thinly-pounded pork chops. And then there’s the sauce. Vinegar, shallots, tamari and some kick from the Sriracha – this is good stuff.
See? You can enjoy egg rolls and stay true to your nutritional goals. Nick’s showing you how to do both, right here, right now.
Watch, eat, enjoy and remember to…“Keep It Paleo!”
Paleo Pork Egg Rolls
Ingredient List for egg rolls:
- 6 pork chops, ¼ “thick
- 2 cloves garlic, smashed and minced
- ¼ cup minced ginger
- 1 carrot, peeled, shredded or thinly sliced and finely chopped
- ½ small onion, small dice
- ½ red bell pepper, flesh removed, small dice
- 7 leaves of napa cabbage, leaves sliced into four strips and small dice
- 1 tablespoon Tamari or coconut aminos
- Olive oil, as needed
- Water, as needed
- Kosher salt, to taste
Ingredient List for sauce:
- ½ cup white vinegar
- 2 tablespoons Tamari or coconut aminos
- 1 shallot, thinly sliced
- Water, to thin
- Sriracha, to taste
- Mint leaves, chiffonade
- Preheat large cast iron skillet over medium-high heat and add olive oil. Place garlic and ginger into hot skillet and cook 1 minute.
- Add carrots, onions and a pinch of kosher salt. Add bell peppers and stir to combine. Pour a little water into the skillet. Add cabbage and Tamari, stir again to combine. Allow to cook while pounding out pork chops
- Place two large pieces of plastic wrap down on the counter. Lay pork chops out onto the plastic wrap and cover with two more pieces of plastic wrap, leaving enough space to pound each chop out. Using a meat tenderizer, pound each chop until it is twice the size it was, trying to keep it in a rectangular shape.
- Remove the top layer of plastic and any pieces that may have broken off while pounding. Divvy up the veggie mixture onto the 6 chops and roll. Be sure to have protein touching protein to allow each roll to seal properly while cooking. You can also use toothpicks to hold together if you’d like.
- Place the skillet back onto the heat and add olive oil to the pan once again. Season both sides of each roll with kosher salt and black pepper and place into the pan, seam side down. Put a plate on top of the rolls to help achieve a nice caramelization on each side. Allow to cook for 4-5 minutes and then flip. Use the plate once again to add pressure to the rolls while cooking another 4-5 minutes
- While the rolls are cooking, combine the vinegar, Tamari and shallot into a small mixing bowl. Add some water and a pinch of kosher salt and stir. Mix in Sriracha and mint, stir again and set aside.
- Plate rolls onto a serving platter. Add a dish of the sauce and Enjoy!
“Keep It Paleo!”
We have thinner pork chops. If we say an average pork chop weighs about 5.5oz raw with the bone in, after cooking and taking the bone out, it will probably weight about 4oz. These are probably still about a ½ inch thick so lets say that we cut these in half and each one will be 2oz, or 2 protein blocks. Since we have 6 of them, that gives us 12 protein blocks.
We have one carrot that gives us one carb block, and ½ onion that will give us about 1 block too. Additionally, all of the other carbs added together will give us about one more block as the measurements by themselves are small. Total we have about 3 Carb blocks.
Our fats will come from the oil that we use to cook this. For every tablespoon that we add, that is 9 fat blocks, of which about ½ of it will absorb into the food.
The recipe is protein heavy. For every 4 protein blocks, you get about 1 carb block and one or two fat blocks. Add in some carbs to bring this recipe up to balance.