Keto Crispy Vegetable Spring Rolls
Indulge in the ultimate guilt-free appetizer with these Keto Crispy Vegetable Spring Rolls, a vibrant and delicious low-carb twist on the classic favorite. Made with coconut wraps, a medley of colorful vegetables like cabbage, carrot, red bell pepper, and zucchini take center stage, infused with bold flavors from ginger, garlic, and a touch of sesame oil. These spring rolls are pan-seared to golden perfection, delivering the satisfying crunch you crave without the carbs. Ideal for keto dieters and anyone seeking a light, healthy snack, this recipe is quick and easy with just 20 minutes of prep and 10 minutes of cooking time. Pair these crispy delights with your favorite low-carb dipping sauce and enjoy a crave-worthy, wholesome treat that's perfect for any occasion.
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Recipe Information
Ingredients
- 8 pieces Coconut wraps
- 1 cup Cabbage
- 1 medium Carrot
- 0.5 medium Red bell pepper
- 0.5 medium Zucchini
- 1 teaspoon Ginger
- 2 cloves Garlic
- 2 medium Green onions
- 2 tablespoons Coconut oil
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Shred the cabbage finely and set aside.
Grate the carrot and finely slice the red bell pepper and zucchini.
Mince the ginger and garlic, and chop the green onions.
In a large skillet, heat 1 tablespoon of coconut oil over medium heat.
Add the garlic and ginger to the skillet and sauté for 30 seconds until aromatic.
Add the cabbage, carrot, bell pepper, and zucchini to the skillet.
Sauté the vegetables for 5-7 minutes until just tender.
Stir in the soy sauce, sesame oil, salt, and pepper. Mix well.
Remove the skillet from heat and add the chopped green onions.
Lay a coconut wrap on a flat surface.
Place 2 tablespoons of the vegetable mixture on the lower third of the wrap.
Fold the sides over the filling, then roll up tightly to form a spring roll.
Repeat with the remaining coconut wraps and vegetable filling.
Heat the remaining coconut oil in the skillet over medium-high heat.
Place the spring rolls in the skillet seam side down and cook for 1-2 minutes on each side until golden and crispy.
Remove the spring rolls from the pan and drain on paper towels if necessary.
Serve the Keto Crispy Vegetable Spring Rolls warm with your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 22.8 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1270 mg | 27% | |
*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.
