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–+ servings
Low carb egg roll cut in half with dipping sauce

Keto Egg Rolls

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 18 Egg Rolls
Calories 105kcal

Ingredients

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:

US Customary - Metric

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!

Notes

  • 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:

Nutrition

Calories: 105kcal | Total Carbohydrates: 3g | Protein: 6g | Fat: 8g | Sodium: 385mg | Fiber: 1g | Sugar: 1g | Net Carbs: 2g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com