Keto Chicken Spring Rolls
Enjoy a low-carb twist on a classic appetizer with these Keto Chicken Spring Rolls! Tender strips of seasoned chicken are sautéed with garlic and wrapped in vibrant, softened cabbage leaves, creating a grain-free alternative to traditional rice paper rolls. Packed with fresh, colorful veggies like shredded carrots, bell peppers, and cucumber, these spring rolls are bursting with crunch and flavor. A zesty dipping sauce made with soy sauce or coconut aminos and lime juice ties it all together, while toasted sesame seeds add a delightful nutty finish. Perfect for meal prepping, light lunches, or party appetizers, this quick and easy recipe is ready in just 35 minutes and perfectly suited to keto and gluten-free diets.
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Recipe Information
Ingredients
- 1 lb Boneless chicken breasts
- 2 tbsp Olive oil
- 2 Garlic cloves, minced
- 12 Cabbage leaves
- 1 cup Shredded carrots
- 1 Red bell pepper, thinly sliced
- 1 Cucumber, julienned
- 0.5 cup Cilantro leaves
- 2 tbsp Soy sauce or coconut aminos
- 1 tbsp Lime juice
- to taste Salt and pepper
- 1 tbsp Toasted sesame seeds
Instructions
Begin by prepping your chicken. Cut the boneless chicken breasts into thin strips.
In a large skillet over medium heat, add 2 tablespoons of olive oil.
Once the oil is hot, add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced chicken breast to the skillet. Season with salt and pepper to taste.
Cook the chicken for about 7-8 minutes, stirring occasionally, until fully cooked and no longer pink in the center.
While the chicken is cooking, prepare the cabbage leaves by carefully removing them from the head. Place the leaves in boiling water for about 1 minute to soften, then immediately transfer them to an ice water bath to cool and maintain their vibrant color.
Lay the softened cabbage leaves flat on a clean surface.
In the center of each leaf, place a portion of cooked chicken, shredded carrots, sliced red bell pepper, julienned cucumber, and cilantro leaves.
Roll the cabbage leaves tightly around the filling, folding in the sides as you go, to form spring rolls.
In a small bowl, mix together 2 tablespoons of soy sauce or coconut aminos with 1 tablespoon of lime juice.
Sprinkle the toasted sesame seeds over the finished spring rolls.
Serve the spring rolls with the soy sauce and lime juice dipping sauce on the side.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 46.3 g | ||
| Protein | 164.5 g | 329% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 756 mg | 58% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4628 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
