- June 7, 2018
- Appetizers
How To Make Crispy Keto Egg Rolls
Learn how to make truly delicious, crispy keto friendly egg rolls with a keto friendly egg roll wrapper, baked in the oven at home.
Weekends are a great time to enjoy some homemade takeout! While it is possible to find more options these days to stay keto when eating out, I often like to recreate versions of my favorite recipes to enjoy at home. Not only is it cheaper, but so much healthier!
Some of my favorite take out recreations are spaghetti squash pad Thai, this keto In N’ Out burger recipe, and even this recipe for keto Chicago style deep dish pizza!
This particular recipe was inspired by these authentic Chinese egg rolls by Steamy Kitchen.
I used to make these even before I was eating a lower-carb diet. To make them, use my keto tortilla dough for a modified egg roll wrapper and baked them (or air-fried them) until perfectly crispy!
Grab all the recipe details below and read through for helpful tips and cooking techniques to help you recreate this recipe at home too.
“School” Supplies:
- Food Processor
- Baking Sheet
- Parchment Paper
- Rolling Pin
- 3″ Cookie Cutter
- Frying Pan
- Spatula
- Knife/ Cutting Board
“Class” Notes:
Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.
Ready to begin cooking? Simply jump to the recipe below and begin.
Keto Egg Roll Ingredients:
For the Wrappers:
- Almond Flour
- Xanthan Gum
- Psyllium Husk Powder
- Sea Salt
- Egg
- Water
For the Filling:
- Ground Meat of your Choice
- Cabbage
- Ginger
- Scallions
- Peanut Butter
- Coconut Aminos/Soy Sauce
How to Make Keto Egg Roll Wrappers:
To make my keto-friendly and gluten-free egg roll wrappers, I followed my keto corn tortilla dough recipe (remove the spices and leave the salt). This dough will be naturally sticky so it seals really nicely once filled.
- In a food processor, combine the almond flour, xanthan gum, psyllium husk powder, and sea salt and blend until just combined.
- In a liquid measuring cup, combine the egg and the water and whisk to combine.
- Turn the food processor on to low and slowly pour the egg/water mixture into the processor. You may need to turn it up to high and pulse a few times so it comes together into one mixture.
- Dump the dough onto a piece of parchment paper. Pack it together into one ball. Divide the dough into 10 equal size portions and roll into balls.
- If hand rolling: Place another piece of parchment paper over the top of the dough and roll into one large thin sheet of dough about 1/8 inch thick. Use a cookie/biscuit cutter to cut a 3″ size circle out of the dough. Re-roll as needed with remaining dough.
- If using a tortilla press (recommended for best results): Use two pieces of parchment paper or a cut up plastic bag and place 1 piece of dough between them. Press once and flip, press a second time and carefully remove the tortilla and repeat.
Egg Roll Filling:
So, let’s talk filling. Filling options vary. To keep this simple I like to use a bag of cabbage coleslaw mix and add in some fresh ginger, scallions, and any protein (ground pork, chicken, turkey, or even shrimp).
Everything is sauteed in a little bit of sesame oil and some coconut aminos (or sub with soy sauce). Now, my favorite little add-in is a small bit of peanut butter, this is optional but it was something my Grandma did growing up and I personally love it. It also helps everything stick together a little bit too.
The number one trick to making any egg roll (keto or regular) is to NEVER overfill them. Large egg rolls are soggy, mushy, and in my opinion, unappetizing. I like my egg rolls to be a little smaller so they stay crunchy and crispy.
- In a saute pan, cook the ground meat of your choice (I like chicken), then remove and set it aside.
- Heat the pan to medium/high heat and add the sesame oil. Add the vegetables and do a flash fry. Add the ground meat back in and mix in the coconut aminos (or soy sauce) and peanut butter.
- Remove the mixture from the heat and allow it to cool.
Make sure you let the filling cool completely before adding it to your rolled-out keto egg roll wrapper dough. Hot filling isn’t great for the uncooked dough and could make it break easier.
How To Roll Your Egg Rolls:
Take each rolled-out piece of dough and brush with a little bit of egg wash on one end. On the opposite side, place about a tablespoon of the filling horizontally across the dough. Start rolling like you would a burrito (albeit a tiny burrito), tuck in the sides, and place it seam side down.
Repeat this step on all 12 egg rolls. Brush each egg roll with a little bit of olive oil. Place on a baking sheet and bake at 425 degrees F.
I bake them until they get nice and crispy. While they bake, you can mix up some spicy mustard sauce with a little mustard, mayo, and sriracha.
It also pairs really nicely with this Keto-friendly Carolina BBQ mustard sauce too.
You could also try cooking these in the air fryer at 400 F until browned and crisp as well. This could take about 8 minutes or so.
Love these keto egg rolls but want a quicker solution to indulge in? Try my lettuce-wrapped keto egg roll meatballs too!
How to Make it a Meal:
While I can totally eat these egg rolls all by themselves, they are also a great side dish or appetizer. If you want to make a meal out of it, try pairing these with my Salmon Stir Fry or my Thai Basil Beef Bowls. Both of those would go great with Easy Bacon Cauliflower Rice. If you aren’t feeling rice, then try pairing these egg rolls with Beef and Broccoli with Spaghetti Squash!
Baked Keto Egg Rolls
Ingredients
Egg Roll Wrapper:
- 1 1/4 cups Almond Flour
- 1 1/2 tsp. Xanthan Gum
- 1 tsp. Psyllium Husk Powder
- 1/2 tsp. Salt
- 1 Egg
- 2 Tbsp. Water
- 1 Egg beaten (for the egg wash)
Egg Roll Filling:
- 1 tsp. Sesame Oil
- 1 Tbsp Coconut Aminos
- 1 cup Cabbage Mix
- 1/2 cup Ground Meat Pork, Chicken, Turkey
- 1/4 tsp. Fresh Ginger minced
- 1 Garlic Clove minced
- 1 Green Onion diced
- 1 tsp. Peanut Butter
- Olive Oil for brushing over the egg rolls
- Sauce:
- 1/2 cup Dijon Mustard
- 2 Tbsp. Sriracha
Instructions
- Preheat the oven to 425 degrees F. Prep a baking sheet with parchment paper and set it aside.
- In a food processor, combine the almond flour, xanthan gum, psyllium husk powder, and salt. Pulse a few times. Add the 1 egg and the water. Pulse until the mixture forms a solid dough ball.
- Remove the dough from the food processor and shape into a round ball. Place the dough ball in the center of a piece of parchment paper and gently press down to flatten it slightly. Place a second piece of parchment paper over the dough ball to make it easier to roll out (prevents the dough from sticking).
- Use a 3″ cookie cutter to cut out circles into the dough. You should be able to get 12 circles.
- In a saute pan, cook the ground meat of your choice (I like chicken), then remove and set it aside.
- Heat the pan to medium/high heat and add the sesame oil. Add the vegetables and do a flash fry. Add the ground meat back in and mix in the coconut aminos and peanut butter.
- Remove the mixture from the heat and allow it to cool.
- Take each circle of dough, and roll each one out between the parchment to make them slightly larger and slightly thinner if necessary. Each wrapper should be about 1/8th of an inch thick.
- Place one tbsp of the filling at one end of the circle. DO NOT OVERFILL! Brush the top edge with egg wash (this helps seal the dough).
- Roll the dough over the filling tightly, then tuck in the sides (like a burrito) and continue rolling. Set it aside (seam side down) and repeat.
- Brush each of the rolled egg rolls with a little olive oil. Place it on the parchment paper and bake for 10-12 minutes (until crispy).
- While they are baking, combine the dijon mustard with the sriracha. Adjust to your preference.
- Serve the egg rolls hot! If you store them, reheat them in a preheated oven until they crisp back up!