Are you ready to be blown away by these keto egg rolls? The perfectly seasoned pork filling is rolled in cabbage wraps for a healthy and flavorful dish!!
If you’ve tried egg roll in a bowl, you know what I mean when I say these are addictive, but in a good way!
They make for amazing low carb dinners or lunches, and they’re so fast and easy, you’ll forget about takeout. In fact, this might be one of your low carb recipes you whip up when dinnertime snuck up on you.
Really, it’s that kind of lifesaver dish. Let’s cook!
Looking for more keto dinners? Check out my egg roll in a bowl, keto chicken and dumplings, or my keto tacos.
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What I Love About This Low Carb Egg Rolls Recipe
Hidden inside these keto egg rolls are all your favorite Asian flavors, in one bite! Plus:
- Packed with good for you ingredients like ginger and garlic!
- Ready in under 30 minutes!
- Perfect for meal prepping, and will satisfy your cravings for takeout!
Egg Roll Recipe Notes
This egg roll recipe is deceptively quick and easy! You won’t believe it ’til you try it yourself!
Ingredient Notes
Simple, inexpensive ingredients, all blended together and tucked into juicy rolls – heavenly!
Pork – I use pork in this recipe because that’s the classic meat for this dish, but you can use another ground meat if you like. Ground beef or chicken would work equally well.
Ginger – This superfood is absolutely packed with antioxidants and flavor. I like fresh ginger in this recipe, but if you only have powdered, you can use that (just use less!). Peel fresh ginger using a spoon, then grate on the fine side of a grater.
Erythritol – Both the filling and the sauce need a bit of sweetener to balance out the salty and umami flavors. I like erythritol because it has no effect on blood sugar, tastes just like sugar, and blends easily.
Rice Vinegar – Friend, pay attention on this one! Make sure to get regular rice vinegar and not SEASONED, which has a LOT of added sugar. We’ll sweeten and flavor it while we cook instead and skip those extra carbs.
Sesame oil – This sauce made from sesame seeds adds a nutty flavor and it’s one of the classic flavors we think of in Asian cuisine. There are several kinds, and any will work in these low carb egg rolls.
Cooking Tips
These low carb egg rolls are crazy easy to make, the only step that may give you trouble is coring and steaming the cabbage leaves. The most important tips to share here are:
- Make sure to remove as much of the core as possible. If it’s still in there, the leaves will b difficult to remove.
- Add enough water to fully submerge the cabbage.
- If the leaves are hard to remove, steam them a bit longer, and check every 2 minutes.
- Use two tongs! One to hold the cabbage in place, one to peel the leaves.
- Remove a bit of the thick spine by carefully sliding a sharp knife over the top. This will make them easier to roll, and more enjoyable to eat!
Serving Recommendations
These keto egg rolls make for the perfect appetizer, although we often find ourselves eating them as the main course (because we can’t stop eating them, and fill up on them before the next course is served).
If you’re serving them as an app, know that they pair beautifully with Asian food dishes such as: keto chicken stir fry, keto orange chicken, or keto beef and broccoli!
Recipe Variations
- Don’t have cabbage on hand? Turn these into low carb lettuce wraps instead by using romain leaves! BONUS POINTS: You’ll also get to skip the steaming process.
- If you want a fun variation on the rolls, try serving the filling with cabbage noodles instead. You will be amazed at how delicious and versatile cabbage is!
- In a hurry? Combine all these same ingredients into cabbage roll soup for a simpler version with all the same, amazing flavors.
More Asian Inspired Keto Recipe
Ready for more keto Asian food? I can never have enough!! Try some of my faves:
Keto Egg Rolls
Print Recipe Pin RecipeIngredients
Shell:
- 1 Head Napa Cabbage thick core removed (see pictures!)
Filling:
- 2 Tablespoons Mild Tasting Oil (see notes below)
- 1 Lb Pork ground
- 1/4 Cup Green Onions sliced thinly. White part only
- 1/4 Cup Carrots shredded
- 1 Tablespoon Fresh Ginger grated
- 4 Cloves Garlic minced
- 1/4 Cup Chicken Broth
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Swerve or Lakanto (see sweetener notes below)
- 1 Cup Cabbage shredded
- 1 Tablespoons Sesame Oil
Sauce:
- 1/3 Cup Soy Sauce
- 1/3 Cup Rice Vinegar
- 1 Tablespoon Swerve or Lakanto (see sweetener notes below)
- 1 Teaspoons Sesame Oil
- Pinch Red Pepper Flakes
Instructions
Shell:
- Bring a pot of water large enough to submerge your entire head of cabbage to a rolling boil. Once boiling, carefully drop the cabbage into the pot of water.
- Allow cabbage to boil for about 2 minutes. Then, use 2 sets of tongs (one to hold the cabbage underwater, one to peel the leaves off) to remove the leaves one at a time. Place removed leaves on a plate on the side. You can most easily grab the leaves to peel from the center (where we removed the core). If the leaves don’t come off easily, wait a minute or so then try again (they may need to soften a little more). Stop once the leaves get smaller (We only need 18 for this recipe).
- Use a sharp knife to remove some thickness from the stems of each cabbage leaf — You want the stem to be only as thick as the rest of the leaf.
Filling:
- Heat veggie oil (1 tablespoon) in a large skillet or wok over medium heat, and add the ground pork (1 Lb). Cook until no longer pink, breaking the meat into small pieces as it cooks. Set cooked pork aside on a plate.
- Add remaining vegetable oil to the pan and cook the green onions (1/4 cup thinly sliced) and shredded carrots (1/4 cup) until they begin to soften, about 2 minutes.
- Stir in minced garlic (4 cloves) and grated fresh ginger (1 tablespoon) and cook until fragrant, about 2 minutes.
- Stir in chicken broth (1/4 cup), soy sauce (2 tablespoons), erythritol (1 tablespoon), and cabbage. Bring the liquid to a boil. Once boiling, reduce liquid to a simmer and cook for 5 minutes. Test the veggies to make sure they've softened to your liking before removing them from the heat.
- Remove pan from heat and stir in the sesame oil and cooked pork. Taste and adjust seasoning to your liking.
Assembly:
- Lay a cabbage leaf down on a flat surface.
- Add 2 tablespoons of filling to the center of each leaf.
- Fold in the left and right sides of the leaf, then roll from top to bottom until you've created an egg roll. Repeat with all cabbage and filling -- I was able to make 18 egg rolls from these ingredients.
- Serve with sauce (recipe above), and enjoy!
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Lindsey's Tips
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
- Nutrition information is based on 1 egg roll if you make 18 using this recipe. Nutrition information includes the sauce:
Tried it with cabbage noodles. so good!!?
Yay! so glad you enjoyed it. Thanks Barb!?
Can I make these ahead of time and refrigerate? Maybe even freeze them??
Hey Amber, absolutely you can make them ahead of time! I haven’t tried freezing them, and would be curious as to how cabbage would do in the freezer — if you give this a try, let me know!