Keto Tofu Skin Roll
Discover the perfect marriage of flavor and low-carb satisfaction with this Keto Tofu Skin Roll recipe, a modern twist on a traditional favorite tailored for the keto lifestyle. Featuring delicate tofu skin (yuba sheets) as the wrapper, these golden rolls are packed with a savory blend of ground chicken or pork—or go entirely vegetarian with ground tofu—combined with vibrant shredded cabbage, carrot, and aromatic seasonings like ginger and garlic. Crafted with keto-friendly cooking oil and a gluten-free soy sauce option, this high-protein dish is pan-seared to crispy perfection in just 15 minutes. Whether served as bite-sized appetizers or paired with a tangy keto dipping sauce, these tofu skin rolls are a versatile, crowd-pleasing treat that’s as nutritious as it is delicious. Perfect for keto enthusiasts and lovers of Asian-inspired cuisine alike!
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Recipe Information
Ingredients
- 4 sheets Tofu skin (yuba sheets)
- 250 grams Ground chicken or pork (optional: ground tofu for vegetarian)
- 1 cup Shredded cabbage
- 0.5 cup Shredded carrot
- 3 stalks Green onion, finely chopped
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 1.5 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Avocado oil (or any keto-friendly cooking oil)
Instructions
Soak the tofu skin sheets in warm water for 5-10 minutes until softened. Pat them dry with a clean kitchen towel and set aside.
In a large mixing bowl, combine the ground chicken or pork (or ground tofu for vegetarian), shredded cabbage, shredded carrot, chopped green onions, minced ginger, minced garlic, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly to create the filling.
Lay one tofu skin sheet flat on a clean surface. Spoon approximately 2-3 tablespoons of the filling mixture onto the lower third of the sheet. Spread the filling evenly, leaving space around the edges.
Gently roll the tofu skin sheet upward to encase the filling. Tuck in the sides as you roll to create a neat, sealed log shape. Repeat this process with the remaining tofu skin sheets and filling.
Heat the avocado oil in a large non-stick skillet or frying pan over medium heat.
Place the tofu skin rolls seam-side down in the skillet. Cook for 3-4 minutes per side, turning gently, until all sides are golden brown and the filling is cooked through.
Transfer the rolls to a plate lined with paper towels to remove excess oil.
Slice the rolls into bite-sized pieces, if desired, and serve warm. Optionally, pair with a keto-friendly dipping sauce such as soy sauce mixed with a dash of rice vinegar or hot sauce.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.8 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 341 mg | 7% | |
*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.
