Keto Crispy Vegetable Spring Rolls

Experience guilt-free indulgence with these Keto Crispy Vegetable Spring Rolls—a low-carb twist on a classic favorite. Wrapped in delicate coconut wraps and bursting with the vibrant flavors of sautéed cabbage, carrot, red bell pepper, and zucchini, these spring rolls are a keto-friendly delight. Aromatic ginger and garlic infuse the filling with a zesty kick, while soy sauce and sesame oil add savory depth. Pan-fried to golden perfection in coconut oil, they boast a satisfyingly crispy exterior that pairs beautifully with your favorite low-carb dipping sauce. Ready in just 30 minutes, these spring rolls are perfect as a light appetizer, snack, or side dish for any occasion. Healthy, delicious, and easy to make, they're everything you want from a keto recipe and more!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 pieces Coconut wraps
• 1 cup Cabbage
• 1 medium Carrot
• 0.5 medium Red bell pepper
• 0.5 medium Zucchini
• 1 teaspoon Ginger
• 2 cloves Garlic
• 2 medium Green onions
• 2 tablespoons Coconut oil
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Shred the cabbage finely and set aside.

Step 2

Grate the carrot and finely slice the red bell pepper and zucchini.

Step 3

Mince the ginger and garlic, and chop the green onions.

Step 4

In a large skillet, heat 1 tablespoon of coconut oil over medium heat.

Step 5

Add the garlic and ginger to the skillet and sauté for 30 seconds until aromatic.

Step 6

Add the cabbage, carrot, bell pepper, and zucchini to the skillet.

Step 7

Sauté the vegetables for 5-7 minutes until just tender.

Step 8

Stir in the soy sauce, sesame oil, salt, and pepper. Mix well.

Step 9

Remove the skillet from heat and add the chopped green onions.

Step 10

Lay a coconut wrap on a flat surface.

Step 11

Place 2 tablespoons of the vegetable mixture on the lower third of the wrap.

Step 12

Fold the sides over the filling, then roll up tightly to form a spring roll.

Step 13

Repeat with the remaining coconut wraps and vegetable filling.

Step 14

Heat the remaining coconut oil in the skillet over medium-high heat.

Step 15

Place the spring rolls in the skillet seam side down and cook for 1-2 minutes on each side until golden and crispy.

Step 16

Remove the spring rolls from the pan and drain on paper towels if necessary.

Step 17

Serve the Keto Crispy Vegetable Spring Rolls warm with your favorite low-carb dipping sauce.

Nutrition Facts

Serving size	(536.1g)

Amount per serving	% Daily Value*
Calories	1070.5

Total Fat 90.6g	0%
Saturated Fat 65.3g	0%
Polyunsaturated Fat 6.5g
Cholesterol 0mg	0%
Sodium 3363.9mg	0%
Total Carbohydrate 59.7g	0%
Dietary Fiber 23.5g	0%
Total Sugars 22.8g
Protein 15.1g	0%

Vitamin D 0IU	0%
Calcium 133.7mg	0%
Iron 4.0mg	0%
Potassium 1269.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.2%

Protein: 5.4%

Carbs: 21.4%