Keto Seaweed Popiah
Discover a deliciously healthy twist on a favorite Asian-inspired snack with this Keto Seaweed Popiah recipe! Perfect for low-carb enthusiasts, these flavorful rolls feature nutrient-packed nori seaweed sheets wrapped around a savory filling of seasoned ground chicken, crisp shredded cabbage, julienned carrots, bean sprouts, and aromatic garlic and ginger. Highlighted by hints of soy sauce or coconut aminos for keto-friendly flair, these bite-sized delights are quick to prepare, taking just 30 minutes from start to finish. With their satisfying crunch and versatile serving options, they make for an impressive appetizer, snack, or light meal that’s bursting with umami goodness. Serve them fresh and pair with a side of sliced red chili for a spicy kick, and enjoy a guilt-free dish that’s both nutritious and perfectly Instagram-worthy!
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Recipe Information
Ingredients
- 8 sheets Nori seaweed sheets
- 1 tablespoon Coconut oil
- 250 grams Ground chicken
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 3 tablespoons Soy sauce (or coconut aminos for stricter keto)
- 100 grams Cabbage, shredded
- 1 medium Carrot, julienned
- 50 grams Bean sprouts
- 2 stalks Green onions, chopped
- 1 tablespoon Sesame seeds
- 1 small Red chili, sliced (optional)
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the minced garlic and ginger to the skillet and sauté for about 1 minute until fragrant.
Add the ground chicken to the skillet and cook while crumbling with a spoon until browned, about 5-7 minutes.
Stir in the soy sauce (or coconut aminos) and continue to cook until the liquid is mostly absorbed.
Add the shredded cabbage, julienned carrot, and bean sprouts to the skillet and stir-fry together for 2-3 minutes until the vegetables are just tender but still crisp.
Remove the skillet from heat and mix in the chopped green onions and sesame seeds. Allow the filling to cool slightly.
Lay a nori sheet on a flat surface with the rough side facing up. Place a few spoonfuls of the chicken and vegetable mixture near one edge of the sheet, ensuring it's compact but not overfilled.
Roll the seaweed over the filling tightly, similar to a sushi roll, making sure to seal the edge with a tiny dab of water.
Repeat with the remaining nori sheets and filling.
Slice each roll into bite-sized pieces using a sharp knife.
Serve fresh with a side of chili slices for those who enjoy a spicy kick.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 9.8 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2327 mg | 50% | |
*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.
