Veggie Spring Rolls (Low-Carb Egg Rolls)IngredientsFor the filling:2 cups shredded cabbage1 medium carrot (optional, or replace with zucchini to lower carbs)2 green onions (chopped)1 garlic clove (minced)2 tbsp coconut aminos (or soy sauce if not strict keto)1 tbsp sesame oil or olive oilSalt & pepper to tasteOptional protein: ground chicken, pork, or shrimp (100g cooked)For the wrappers: (choose one keto option)Option 1: Low-carb tortillas (cut into squares and softened in microwave)Option 2: Cheese slices (mozzarella or provolone, lightly melted in oven to make flexible)Option 3: Egg-based crepes (2 eggs + 2 tbsp cream cheese, cooked thin in pan)For brushing:1 beaten egg (for sealing and crisping)InstructionsMake filling:Heat oil in a skillet, sauté garlic and green onion.Add cabbage and carrot/zucchini, cook 3–4 minutes until softened.Stir in coconut aminos, sesame oil, salt, and pepper. Set aside to cool slightly.Prepare wrappers:Use your chosen keto wrap (tortilla, cheese sheet, or crepe).Place 2 tbsp filling in the center. Roll tightly, folding sides in. Brush edge with egg to seal.Cook rolls:Place rolls on a lined tray. Brush with beaten egg.Bake at 200°C (400°F) for 15–20 minutes until golden and crisp.OR pan-fry in avocado/olive oil until golden on all sides.Serve:Enjoy hot with a keto dipping sauce (sugar-free chili sauce, garlic mayo, or soy sauce + sesame oil). Macros (per roll, using cabbage + keto tortilla, approx. 6 rolls):Calories: 110Fat: 8gNet Carbs: 2–3gProtein: 6g
