Keto Crispy Pork Spring Rolls
Discover a guilt-free twist on a classic favorite with these Keto Crispy Pork Spring Rolls! Packed with seasoned ground pork, crunchy cabbage, and vibrant carrots, this recipe delivers bold Asian-inspired flavors while staying low-carb and gluten-free. The almond flour-based wrappers, enhanced with psyllium husk, create a perfectly crispy shell that rivals traditional spring rolls. Each roll is fried to golden perfection in coconut oil, making them irresistibly crunchy on the outside and savory on the inside. Ideal for keto enthusiasts and anyone seeking a healthier alternative, these spring rolls pair beautifully with your favorite low-carb dipping sauce and serve as a delightful appetizer or snack. Ready in under an hour, they’re the ultimate crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 2 tablespoons Coconut aminos
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 4 stalks Green onions, chopped
- 250 grams Cabbage, shredded
- 100 grams Carrots, shredded
- 1 tablespoon Sesame oil
- 2 Eggs
- 240 grams Almond flour
- 1 tablespoon Psyllium husk powder
- 240 milliliters Water
- 0.5 teaspoon Salt
- 60 milliliters Coconut oil
Instructions
In a large skillet over medium heat, cook the ground pork until browned and cooked through, about 5-7 minutes.
Drain any excess fat and add coconut aminos, minced garlic, and ginger to the cooked pork. Stir well.
Add the chopped green onions, shredded cabbage, and shredded carrots to the skillet. Sauté for an additional 5 minutes until vegetables are tender.
Drizzle the sesame oil into the mixture, stirring well to combine. Remove from heat and set aside to cool slightly.
In a mixing bowl, whisk together eggs and water.
In another bowl, combine almond flour, psyllium husk powder, and salt.
Gradually add the wet ingredients to the dry, stirring until a dough forms.
Divide the dough into 8 equal parts and roll each part into thin wrappers approximately 6 inches in diameter. Use extra almond flour for dusting to prevent sticking.
Place an even scoop of filling onto each wrapper and roll tightly, tucking in sides as you go.
Heat coconut oil in a large frying pan over medium heat.
Fry the spring rolls in batches, ensuring not to overcrowd the pan, until golden brown and crispy, about 3-4 minutes per side.
Transfer to a plate lined with paper towels to drain excess oil.
Serve warm with your choice of dipping sauce.
Nutrition Facts
Calories |
3834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.5 g | 390% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 29.4 g | ||
| Protein | 198.1 g | 396% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 941 mg | 72% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1224 mg | 26% | |
*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.
