Low Carb Crispy Homemade Egg Rolls
Satisfy your cravings for restaurant-style egg rolls with this low-carb twist on a crunchy classic! These Low Carb Crispy Homemade Egg Rolls combine tender ground chicken or pork with a savory blend of shredded cabbage, carrots, garlic, and ginger, all wrapped in delicate, crepe-like coconut flour wrappers for a guilt-free indulgence. Each egg roll is fried to golden perfection in avocado oil, delivering an irresistibly crispy exterior that pairs beautifully with your favorite low-carb dipping sauce. Perfect for keto diets and health-conscious eaters, this recipe transforms comfort food into a lighter, wholesome option without sacrificing that signature crunch. Ready in under 40 minutes, these crispy delights are ideal for family dinners, parties, or whenever you're looking to elevate your low-carb meal game!
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Recipe Information
Ingredients
- 1 pound Ground chicken or pork
- 2 cups Shredded cabbage
- 1 cup Shredded carrots
- 3 stalks Green onions, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, freshly grated
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Coconut flour
- 4 Large eggs
- 0.5 cup Avocado oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large skillet over medium heat, add 1 tablespoon of avocado oil and then add ground chicken or pork. Cook until browned, breaking it apart with a spoon.
Once the meat is fully cooked, add shredded cabbage, carrots, green onions, garlic, and ginger. Stir and cook until vegetables are softened, about 5 minutes.
Stir in the soy sauce and sesame oil, mixing well to combine. Season with salt and black pepper.
Remove the filling mixture from the heat and allow it to cool for a few minutes.
In a mixing bowl, combine coconut flour and eggs. Whisk until the batter is smooth to form a thin crepe batter.
Heat a non-stick skillet over medium heat and lightly grease with avocado oil.
Pour a small amount of batter (about 2 tablespoons) into the skillet, tilting the pan to spread the batter evenly to form a thin crepe.
Cook for about 1-2 minutes until the crepe is set and cooked through. Carefully flip and cook the other side for another minute.
Repeat the process with remaining batter to make crepe-like wrappers.
Place a generous tablespoon of filling onto each egg wrapper and roll it tightly like an egg roll, tucking in the sides as you roll.
In a separate pan, heat the remaining avocado oil over medium-high heat.
Carefully add the egg rolls to the oil, seam side down, frying in batches to not overcrowd the pan.
Fry each egg roll until golden brown and crispy on all sides, about 3-4 minutes each.
Remove from oil and place on a paper towel-lined plate to drain excess oil.
Serve hot with your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.5 g | 233% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 3089 mg | 134% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 12.3 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 336 mg | 26% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2086 mg | 44% | |
*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.
