Easy to make, easy to bake! These keto friendly, low carb egg rolls are the perfect replacement for those Chinese take out cravings!
Friday night (and the weekends in general) have often been my take out nights. Take out on a keto or low carb diet often seems daunting, if not impossible. While it’s not
My egg roll cravings have been off the charts the last few weeks. I had to do something about this otherwise it was going to get ugly. By ugly, I mean you might find me face first in a carton of egg rolls. While I also love these egg roll inspired meatballs, they just weren’t quite giving me the craving fix I wanted.
This recipe was inspired by these authentic Chinese egg rolls by Steamy Kitchen. I used to make these before I was eating a lower carb diet. I paired these with my keto tortilla dough for a modified egg roll wrapper and baked them (or air fry) 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.
- Food Processor
- Baking Sheet
- Parchment Paper
- Rolling Pin
- 3″ Cookie Cutter
- Frying Pan
- Knife/ Cutting Board
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). Everything comes together really quickly with 6 ingredients in a food processor and forms the perfect dough ball.
Use parchment paper and rolling pin to make a large rectangle with the dough and cut small egg roll wrapper sized squares out with a butter knife or pizza cutter. The dough is naturally sticky that it seals nicely once filled.
Egg Roll Filling:
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.
So, let’s talk filling. Filling options vary. To keep this simple I like to use a bag of cabbage coleslaw mix, add in some fresh ginger, scallions, and any protein (ground pork, chicken, turkey, or even shrimp).
Everything is sauted 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 just personally love it. It also helps everything stick together a little bit too.
Let the filling cool completely before adding 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 nice 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 as well.
- 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)
- 1/2 cup Dijon Mustard
- 2 Tbsp. Sriracha
- 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!
I don't have an air fryer but I bet these would work wonders using this method!
Amount Per Serving: Calories: 115Total Fat: 9ggSaturated Fat: 1ggTrans Fat: 0ggCholesterol: 23mgmgSodium: 30mgmgCarbohydrates: 3ggFiber: 2ggSugar: 1ggProtein: 5gg