Low Carb Chicken Spring Rolls
Fresh, flavorful, and guilt-free, these Low Carb Chicken Spring Rolls are the perfect light and wholesome meal or snack! Wrapped in vibrant green cabbage leaves instead of traditional rice paper, they’re packed with tender, oven-baked chicken, crunchy julienned vegetables, and fresh cilantro for a low-carb twist on a classic favorite. A simple soy sauce, rice vinegar, and sesame oil dressing adds a tangy, umami-rich finish to every bite. Ready in under 35 minutes, this recipe is great for anyone seeking a healthy, high-protein option that’s gluten-free, keto-friendly, and bursting with texture and color. Serve them fresh or chilled for a satisfying crunch!
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Recipe Information
Ingredients
- 1 piece (about 200g) Chicken breast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 8 leaves Large green cabbage leaves
- 1 medium Carrot, julienned
- 0.5 medium Cucumber, julienned
- 0.5 medium Red bell pepper, julienned
- 0.25 cup Fresh cilantro leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Sesame oil
- 1 tablespoon Sesame seeds
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken breast with salt, black pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat and sear the chicken breast for about 2 minutes on each side until browned.
Place the chicken breast on a baking sheet and bake in the oven for 12-15 minutes until cooked through. Let cool before slicing thinly.
While the chicken is cooking, bring a large pot of water to a boil. Blanch the cabbage leaves for about 30 seconds until wilted but still vibrant in color. Remove and set aside to cool.
In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil to make the dressing.
Lay out each cabbage leaf and fill with a few slices of chicken, a small handful of julienned carrots, cucumbers, and red bell pepper. Top with cilantro leaves and a sprinkle of sesame seeds.
Drizzle a small amount of the dressing over the filling.
Gently roll each cabbage leaf into a tight spring roll, folding in the sides as you go.
Serve immediately or refrigerate for up to 2 hours before serving for extra crunch.
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 3180 mg | 138% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 29.6 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2618 mg | 56% | |
*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.
