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One day, I decided to try making Keto Jumbo Egg Rolls for my family. I wanted to surprise them with a healthier version of their favorite treat. I gathered all the ingredients, including cabbage, ground chicken, and coconut aminos.
I started by sautéing the cabbage and chicken in a pan until they were cooked through. Then, I added the coconut aminos for flavor. Next, I carefully rolled the filling in egg roll wrappers, making sure to seal them tightly.
I baked the egg rolls in the oven until they were golden brown and crispy. When I served them to my family, they couldn’t believe they were keto-friendly! My husband, Mark, and my children, Emily and Ethan, couldn’t get enough of them.
If you want to achieve the same success in the kitchen, make sure to cook the filling thoroughly before rolling it. Also, be sure to seal the egg rolls tightly to prevent any filling from leaking out. Finally, bake them at the right temperature and keep an eye on them to avoid burning.
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Origins of Keto Jumbo Egg Rolls:
The origins of Keto Jumbo Egg Rolls can be traced back to traditional Chinese cuisine. Egg rolls, also known as spring rolls, have a long history in Chinese cooking. They were initially created as a way to use up leftovers and make a quick and delicious snack or appetizer. The crispy outer shell, filled with a combination of vegetables and meat, became a popular street food in China.
With the rise of low carb and ketogenic diets, the recipe for Keto Jumbo Egg Rolls was born. By replacing the traditional wheat-based wrapper with a low carb alternative, such as cabbage leaves or egg crepes, these egg rolls became suitable for those following a low carb lifestyle.
Best Time to enjoy Keto Jumbo Egg Rolls:
Keto Jumbo Egg Rolls can be enjoyed year-round, as they are not specifically tied to any particular season. However, they can be particularly delightful during the cooler months, when warm and comforting dishes are more appealing. Additionally, the availability of fresh ingredients, such as cabbage and ground meat, can vary depending on the region and time of year.
Perfect Food Pairings with Keto Jumbo Egg Rolls:
To create a well-rounded meal, consider serving Keto Jumbo Egg Rolls with a side of cauliflower fried rice or a refreshing cucumber salad. These dishes complement the flavors and textures of the egg rolls perfectly. For a complete Asian-inspired feast, pair them with a bowl of hot and sour soup or a cup of green tea.
For those following a low carb or ketogenic diet, you can also enjoy Keto Jumbo Egg Rolls on their own as a satisfying and fulfilling meal. Feel free to experiment with different dipping sauces, such as a sugar-free sweet chili sauce or a creamy garlic aioli, to add an extra layer of flavor.
Tips and Tricks to prepare Keto Jumbo Egg Rolls:
- Instead of using a traditional wheat-based wrapper, try using cabbage leaves or egg crepes as a low carb alternative.
- Make sure to thoroughly drain any excess moisture from the filling ingredients to prevent the egg rolls from becoming soggy.
- To achieve a crispy texture, brush the egg rolls with a small amount of oil before baking or air frying.
- Feel free to get creative with the filling by adding your favorite low carb vegetables and protein sources.
- If you prefer a spicier flavor, consider adding a dash of chili flakes or a few drops of hot sauce to the filling mixture.
Let’s get Started!
Keto Jumbo Egg Rolls are a delicious and satisfying option for those following a low carb or ketogenic diet. With their crispy exterior and flavorful filling, they are sure to be a hit at any gathering or as a quick and easy meal. So why not give them a try and experience the joy of indulging in a guilt-free treat? Join our community of food enthusiasts and subscribe to receive more delicious recipes that will help you stay on track with your weight-loss goals.
Ingredients
- Ground Pork (9 ounce)
- Sesame Seeds (4 teaspoon, whole pieces)
- Raw Egg (4 medium)
- Olive Oil (2 tablespoon)
- Sesame Oil (2 teaspoon)
- Scallions (2 medium – 4 1/8" long)
- Garlic (1 clove)
- Tamari Sauce (1 tablespoon)
- Red Cabbage (½ cup)
- Cabbage (½ cup)
- Ginger Root, Raw (½ slice – 1" diameter)
- Garlic Powder (¼ teaspoon)
- Salt, Sea Salt (⅛ teaspoon)
- Black Pepper, Ground (⅛ teaspoon)
Instructions
- Heat a tablespoon of the olive oil in a large skillet over a medium-high heat. Add the ground pork. Cook the pork in the oil until browned all over, breaking up any larger chunks of meat as you go. You may use an alternative ground meat if desired, just be sure to factor this into your macros.
- Crush the garlic and grate the ginger. Thinly slice the cabbage and the scallions. Add the garlic, ginger, cabbage and scallions to the skillet with the browned pork. Stir well to combine. Stir fry for 2-3 minutes to soften the vegetables a little.
- Add the tamari sauce and sesame oil to the skillet. Stir well to combine. Stir fry the pork and vegetables for 1-2 minutes more, or until the vegetables are tender and the pork is golden, and everything looks slightly caramelized. Transfer to a bowl using a slotted spoon, set aside and keep warm while you prepare the egg roll wraps.
- Crack the eggs into a mixing bowl. Add the sesame seeds, garlic powder, salt and pepper. Beat together well until completely combined and the seeds are evenly distributed throughout the beaten egg mixture. The sesame seeds will provide the wrap with a little crunch in the absence of the traditional crispy batter.
- Heat the remaining olive oil in the skillet used to cook the filling, over a medium/high heat. Once the oil is hot, add half the beaten egg mixture and swirl immediately to coat the base of the skillet. Let the egg settle and cook through underneath. The top of the tortilla should look set, this will give you an indication the underneath is cooked and should be lightly golden all over. Turn the tortilla very carefully out onto a dinner plate then flip over, back into the pan to brown and crisp the other side. These tortillas are thin and delicate so be careful! Cook the other side of the tortilla until golden brown. The tortilla should be browned all over with a hint of crunch from the sesame seeds. Remove the cooked tortilla from the pan and repeat with the remaining egg mixture, re-oiling the pan as needed.
- Take half of the pork filling and arrange it down the center of each of the sesame egg tortillas. Fold the edges of each tortilla up around the filling to create 2 large wraps. Slice each wrap in half to serve.
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