Keto Traditional Loempia (Indonesian Spring Rolls)

Dive into the irresistible flavors of Keto Traditional Loempia, a low-carb twist on classic Indonesian spring rolls! This recipe transforms the beloved street food into a keto-friendly delight by swapping traditional wrappers for almond and coconut flour crepes, keeping it light yet satisfying. Stuffed with a savory filling of ground chicken or pork, shredded cabbage, and aromatic garlic and ginger, these spring rolls pack a flavorful punch while staying true to your dietary goals. Cooked to golden perfection in avocado oil and served with a low-carb dipping sauce, these loempia are perfect as an appetizer, snack, or even a light meal. Quick to prepare and irresistibly crispy, this keto recipe is your ultimate guilt-free indulgence!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 4 large Eggs
• 1 cup Unsweetened almond milk
• 0.5 teaspoon Salt
• 2 cups Shredded cabbage
• 0.5 cup Carrot (grated, optional for moderate keto diets)
• 1 cup Ground chicken or pork
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 2 tablespoons Soy sauce or coconut aminos
• 1 teaspoon Sesame oil
• 0.25 teaspoon Black pepper
• 2 tablespoons Avocado oil or olive oil
• 0 optional Dipping sauce of choice (e.g., low-carb sweet chili or soy sauce)

Directions

Step 1

In a large mixing bowl, whisk together almond flour, coconut flour, eggs, almond milk, and salt to create a thin batter for the wrappers. Let the mixture rest for 5 minutes.

Step 2

Heat a non-stick skillet over medium heat and lightly grease with avocado oil. Pour a small amount of batter (about 1/4 cup) into the skillet and swirl to evenly coat the bottom, forming a thin crepe. Cook for 1-2 minutes per side until set but not crispy. Repeat until all batter is used, making about 8 wrappers.

Step 3

In a large skillet or wok, heat 1 tablespoon of avocado oil over medium heat. Add minced garlic and ginger, cooking until fragrant, about 1 minute.

Step 4

Add the ground chicken or pork to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Step 5

Stir in shredded cabbage, carrot (if using), soy sauce or coconut aminos, sesame oil, and black pepper. Cook until the vegetables are tender but not mushy, about 3-5 minutes. Remove from heat and let the filling cool slightly.

Step 6

To assemble the loempia, place a wrapper on a clean surface. Spoon about 2 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom edge over the filling, then fold in the sides, and roll up tightly. Repeat with the remaining wrappers and filling.

Step 7

Heat the remaining 1 tablespoon of avocado oil in a skillet over medium heat. Place the loempia seam-side down and cook for 2-3 minutes per side, until golden brown and heated through.

Step 8

Serve hot with your choice of low-carb dipping sauce. Enjoy your Keto Traditional Loempia!

Nutrition Facts

Serving size	(1152.6g)

Amount per serving	% Daily Value*
Calories	1776.6

Total Fat 133.3g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 6.5g
Cholesterol 948.8mg	0%
Sodium 3652.8mg	0%
Total Carbohydrate 60.6g	0%
Dietary Fiber 23.9g	0%
Total Sugars 17.7g
Protein 98.4g	0%

Vitamin D 251.8IU	0%
Calcium 887.9mg	0%
Iron 12.5mg	0%
Potassium 1669.0mg	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: 65.4%

Protein: 21.4%

Carbs: 13.2%