Low Carb Veggie Egg Rolls
Satisfy your craving for crispy, flavorful egg rolls with this guilt-free twist on the classic! These Low Carb Veggie Egg Rolls combine a nutritious medley of shredded cabbage, vibrant carrots, zesty green onions, garlic, and ginger, all sautéed in sesame oil and a splash of low-sodium soy sauce for a savory filling. Perfectly tucked into low-carb wraps, these rolls are lightly fried in avocado oil for a golden, crunchy finish that won't compromise your diet goals. Ready in just 25 minutes, they make an easy and nutritious appetizer or snack, especially when paired with your favorite low-carb dipping sauce. Whether you're keto, paleo, or simply seeking a healthier spin on this takeout favorite, these veggie egg rolls are a must-try!
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Recipe Information
Ingredients
- 2 cups Shredded cabbage
- 1 cup Shredded carrots
- 2 stalks Green onions (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 tablespoons Soy sauce (low-sodium)
- 1 teaspoon Sesame oil
- 6 pieces Low-carb wraps or egg roll wraps
- 1 large Egg white
- 3 tablespoons Avocado oil (for frying)
- 4 tablespoons Optional dipping sauce (soy sauce or a low-carb alternative)
Instructions
Heat a skillet over medium heat and add sesame oil.
Sauté the minced garlic and ginger for 1 minute until fragrant.
Add shredded cabbage, shredded carrots, and chopped green onions to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Drizzle soy sauce over the vegetable mixture and toss to combine. Remove the skillet from heat and let the filling cool for 5-10 minutes.
Lay a low-carb wrap or egg roll wrap on a clean surface. Place 2-3 tablespoons of the filling in the center of the wrap.
Fold in the sides of the wrap, then roll it tightly from bottom to top to form a neat egg roll shape.
Brush the edge of the wrap with beaten egg white to seal the egg roll.
Repeat with the remaining wraps and filling until all egg rolls are assembled.
Heat avocado oil in a large skillet over medium-high heat. Fry the egg rolls for 2-3 minutes on each side until golden brown, ensuring they crisp evenly.
Transfer the cooked egg rolls to a plate lined with paper towels to drain excess oil.
Serve warm with your choice of low-carb dipping sauce.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5977 mg | 260% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 16.7 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1273 mg | 27% | |
*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.
