Low Carb Fried Spring Rolls
Elevate your appetizer game with these irresistible Low Carb Fried Spring Rolls, a healthier twist on the classic fried favorite. Swapping traditional wrappers for tender, blanched cabbage leaves, these spring rolls pack all the flavor without the refined carbs. The filling combines juicy ground pork, succulent shrimp, and fresh vegetables like shredded carrots and bean sprouts, all seasoned with aromatic garlic, ginger, sesame oil, and soy sauce for a savory punch. Expertly fried in coconut oil until golden and crispy, they make the perfect guilt-free indulgence. Ready in under 40 minutes, these keto-friendly spring rolls are perfect as a snack, appetizer, or party dish, especially when paired with your favorite low-carb dipping sauce.
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Recipe Information
Ingredients
- 12 pieces large cabbage leaves
- 0.5 pound ground pork
- 0.5 pound shrimp, peeled and chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves minced garlic
- 1 teaspoon grated ginger
- 1 cup shredded carrots
- 1 cup bean sprouts
- 2 pieces scallions, finely chopped
- 0.5 cup coconut oil for frying
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Prepare the cabbage leaves by blanching them in boiling water for about 3 minutes, until bright green and pliable. Immediately transfer to a bowl of ice water to halt the cooking process. Carefully remove and pat dry each leaf.
In a large mixing bowl, combine the ground pork, chopped shrimp, soy sauce, sesame oil, minced garlic, ginger, shredded carrots, bean sprouts, chopped scallions, salt, and pepper. Mix thoroughly until well combined.
Lay one blanched cabbage leaf flat on a clean surface. Place about 2 tablespoons of the filling mixture near the bottom edge of the leaf. Fold the sides inward and roll the leaf up tightly around the filling. Secure with a toothpick if necessary. Repeat with remaining leaves and filling.
In a large skillet, heat coconut oil over medium-high heat until shimmering.
Carefully place the spring rolls, seam-side down, into the hot oil. Fry for about 2-3 minutes per side until golden brown and crispy all over.
Remove the spring rolls from the oil and drain on a plate lined with paper towels to absorb excess oil.
Serve immediately while hot, with your choice of low-carb dipping sauce.
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 121.2 g | 606% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 21.2 g | ||
| Protein | 124.7 g | 249% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 462 mg | 36% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1922 mg | 41% | |
*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.
