Low Carb Mini Spring Rolls
Delight your taste buds with these irresistible Low Carb Mini Spring Rolls, a healthier twist on a classic favorite perfect for keto and low-carb diets. Tender cabbage leaves make the perfect wrap for a flavorful filling of savory ground chicken, crunchy bean sprouts, and colorful julienned veggies like carrots and red bell peppers, all seasoned with garlic, ginger, soy sauce, and sesame oil. These bite-sized bundles are pan-fried to golden perfection in coconut oil, delivering a satisfying crunch that complements their nutrient-packed contents. Quick to prepare in under 40 minutes, these mini spring rolls make a fantastic appetizer or snack, especially when paired with a tangy low-carb dipping sauce. Packed with flavor, texture, and vibrant ingredients, this recipe is an irresistible way to enjoy healthy Asian-inspired cuisine!
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Recipe Information
Ingredients
- 8 pieces Cabbage leaves
- 250 grams Ground chicken
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 2 stalks, chopped Green onions
- 1 small, julienned Carrot
- 100 grams Bean sprouts
- 1 small, julienned Red bell pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Coconut oil
Instructions
Start by preparing the cabbage leaves. Carefully peel 8 whole leaves from the cabbage, being mindful not to rip them. Blanch the leaves in boiling water for 1 minute to soften. Drain and set aside to cool.
In a frying pan, heat the coconut oil over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
Add ground chicken to the pan, and cook for about 5-6 minutes or until it is no longer pink. Stir in 1 tablespoon of soy sauce and sesame oil.
Add chopped green onions, julienned carrot, bean sprouts, and julienned red bell pepper to the pan. Cook for an additional 2-3 minutes, stirring well.
Season the mixture with salt and black pepper. Remove from heat and allow the filling to cool slightly.
Lay a cabbage leaf flat on a clean surface. Put about 1 tablespoon of filling onto the bottom third of each leaf.
Fold the sides of the leaf over the filling, then roll from the bottom to the top, securing the filling tightly. Repeat with remaining leaves and filling.
In the same pan, heat the remaining coconut oil over medium heat. Add the spring rolls seam side down and pan-fry for 2-3 minutes on each side, or until golden and crispy.
Serve immediately with your favorite low-carb dipping sauce, such as a mix of soy sauce and a little vinegar or chili.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 32.7 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3456 mg | 74% | |
*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.
