BEST keto egg rolls!
Yes, you can have egg rolls following a ketogenic diet.
These low carb egg rolls are one of our favorites.
I was always make keto friendly egg roll in bowl and I was like wait I want an egg roll.
So, I decided to try the wraps we use to make breakfast sandwiches and use as our tortillas – it worked perfect!
These were AMAZING – they were tasty and delish.
They were just like egg rolls but just not as crispy but hey the are low carb and keto friendly.
If you are missing Chinese food on a low carb diet / lifestyle this is the perfect food idea.
Serve as keto dinners, keto appetizers, keto side dishes or for keto lunch.
The keto egg wrappers are so delicious too and give these the perfect flavor.
Easy keto egg roll wraps stuffed with the BEST filling.
If you want a quick and simple low carb keto egg roll recipe then check this one out.
Get ready to make NO FAIL keto egg rolls.
Follow the step by step instructions for the BEST low carb keto egg rolls.
Check out these other
Keto Chinese Food Recipes
Keto Copycat PF Changs Chicken Lettuce Wraps
How to make keto egg rolls
Preheat the oven to 350 degrees.
In a skillet over medium-high heat on the stove, add the sesame and olive oils.
Place the vegetables into the heated skillet
minus the green onion
and saute until they soften.
Add the green onions, and saute a bit longer.
Mix in the soy sauce or coconut aminos
ginger paste and minced garlic.
Saute for an additional few minutes until almost all of the moisture has been absorbed.
Place a Nuco coconut wrap face down on a flat surface in a diamond shape.
Put a serving of the filling into the center of the wrap.
Fold the bottom of the wrap up and tightly around the filling.
Fold the sides of the wrap in to meet in the middle.
Continue rolling the wrap closed.
Repeat the wrapping process until all 4 of the egg rolls have been formed.
Place the egg rolls onto a baking sheet, and bake 2 1/2 to 3 1/2 minutes minutes per side, or until browned to your liking.
Do not leave the egg rolls unattended in the oven for too long, as they do have a tendency to burn quickly at high temperatures.
Serve
Enjoy
Eat by themselves or dip in your favorite dipping sauce
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Ingredients
- 4 Nuco coconut wraps
- 1 C. Shredded cabbage
- 1 C. Finely chopped kale with stems removed
- 1 Small red bell pepper thinly sliced
- ¼ C. Chopped green onions
- 1 Tbsp. Soy sauce or coconut aminos
- ½ tsp. Sesame oil
- 1 Tbsp. Olive oil
- 1 tsp. Ginger paste
- 1 tsp. Minced garlic
- Salt to taste
Instructions
- Preheat the oven to 350 degrees.
- In a skillet over medium-high heat on the stove, add the sesame and olive oils.
- Place the vegetables into the heated skillet, minus the green onion, and saute until they soften.
- Add the green onions, and saute a bit longer.
- Mix in the soy sauce, ginger paste and minced garlic. Saute for an additional few minutes until almost all of the moisture has been absorbed.
- Place a Nuco coconut wrap face down on a flat surface in a diamond shape.
- Put a serving of the filling into the center of the wrap.
- Fold the bottom of the wrap up and tightly around the filling.
- Fold the sides of the wrap in to meet in the middle.
- Continue rolling the wrap closed.
- Repeat the wrapping process until all 4 of the egg rolls have been formed.
- Place the egg rolls onto a baking sheet, and bake 2 1/2 to 3 1/2 minutes per side, or until browned to your liking. Do not leave the egg rolls unattended in the oven for too long, as they do have a tendency to burn quickly at high temperatures.
Recipe Notes
Prep Time: 10 minutes
Cook Time: 13-16 minutes
Servings: 4
Net Carbs: 7 net carbs per egg roll
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