Keto Egg Roll Wrap Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 rolls
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Calories
359 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Keto Egg Roll Wrap Recipe
Description
The Keto Egg Roll Wrap Recipe involves preparing a flavorful pork filling and delicate egg wrappers. Ground pork cooks with toasted sesame oil, fresh grated ginger, minced garlic, shredded cabbage and carrots, and soy sauce to soften and infuse the vegetables. This filling cooks until tender and well combined.
The egg wraps are made by whisking eggs with salt and cooking thin layers in a nonstick skillet until just set, then flipping and finishing briefly on the other side. Each wrap is soft and flexible enough to fold without breaking. The cooked wraps are spread with a portion of the pork filling and folded, making a low-carb alternative to traditional egg rolls.
These wraps are portable and can be enjoyed fresh or as leftovers for lunches. They combine the texture of lightly cooked egg with a savory, slightly sweet, and aromatic pork and vegetable filling, capturing the essence of egg rolls without wrappers made from flour.
Ingredients
- 2 tablespoons sesame oil toasted
- 3/4 pound ground pork
- 3 tablespoons ginger fresh grated
- 3-4 cloves garlic minced
- 1 1/2 cups cabbage shredded
- 1/2 cup carrot shredded
- 1/4 cup soy sauce or coconut aminos, gluten-free
- 2 cups egg 8-10
- 1/2 teaspoon salt
- 2 tablespoons butter or avocado oil
Instructions
- Place a large skillet over medium-high heat. Add the sesame oil, ground pork, grated ginger, and garlic.
- Brown the ground pork and break it into small pieces with a wooden spoon. Once the pork is mostly cooked through, stir in the shredded cabbage, carrots, and soy sauce. Cook until the cabbage has softened, about 5 minutes. Taste, then salt and pepper as needed.
- Meanwhile set a 8- to 9-inch nonstick skillet over medium heat. Crack the eggs into a measuring pitcher, until you have 2 cups worth. Add the salt and whisk until frothy.
- Add 1 teaspoon of oil or butter to the skillet. Use a 1/3-cup scoop to portion the egg mixture into the skillet. Swirl it around the skillet into an even layer and cook 1-2 minutes. Once set, carefully flip the egg wrap and cook another 30-60 seconds. Then move it to a cutting board. Repeat five more times with the remaining butter/oil and eggs.
- Lay each egg wrap out and scoop 1/6 of the pork filling on one half of each wrap. Fold the edge of the egg wrap over the filling and fold the sides inward, like a burrito. Roll the egg wrap, tucking in the edges to fully enclose the filling. Serve as-is, or cut in half. Serve warm or at room temperature.
Notes
- These wraps store well and make convenient leftovers or lunchbox meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6rolls
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 359kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 21g | 42% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 352mg | 117% |
| Sodium | 925mg | 39% |
| Potassium | 379mg | 8% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 2355IU | 47% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 68mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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