Low Carb Chicken Spring Rolls

Transform your appetizer game with these vibrant and healthy Low Carb Chicken Spring Rolls! Wrapped in crisp, blanched green cabbage leaves instead of rice paper, these rolls are perfect for anyone seeking a keto-friendly or gluten-free option without sacrificing flavor. Juicy baked chicken breast, seasoned with garlic and spices, pairs beautifully with a colorful medley of julienned carrots, cucumbers, and red bell peppers, all tied together with a tangy soy-sesame dressing. Topped with fresh cilantro and a sprinkle of sesame seeds, each roll is a delightful combination of crunch, freshness, and savory satisfaction. Ready in just 35 minutes, these spring rolls make an excellent light lunch, appetizer, or nutritious snack that’s as beautiful as it is flavorful. Perfect for meal prep or serving fresh, they’ll be the star of any table!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 piece (about 200g) Chicken breast
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 1 tablespoon Olive oil
• 8 leaves Large green cabbage leaves
• 1 medium Carrot, julienned
• 0.5 medium Cucumber, julienned
• 0.5 medium Red bell pepper, julienned
• 0.25 cup Fresh cilantro leaves
• 2 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 0.5 teaspoon Sesame oil
• 1 tablespoon Sesame seeds

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Season the chicken breast with salt, black pepper, and garlic powder.

Step 3

Heat olive oil in a skillet over medium-high heat and sear the chicken breast for about 2 minutes on each side until browned.

Step 4

Place the chicken breast on a baking sheet and bake in the oven for 12-15 minutes until cooked through. Let cool before slicing thinly.

Step 5

While the chicken is cooking, bring a large pot of water to a boil. Blanch the cabbage leaves for about 30 seconds until wilted but still vibrant in color. Remove and set aside to cool.

Step 6

In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil to make the dressing.

Step 7

Lay out each cabbage leaf and fill with a few slices of chicken, a small handful of julienned carrots, cucumbers, and red bell pepper. Top with cilantro leaves and a sprinkle of sesame seeds.

Step 8

Drizzle a small amount of the dressing over the filling.

Step 9

Gently roll each cabbage leaf into a tight spring roll, folding in the sides as you go.

Step 10

Serve immediately or refrigerate for up to 2 hours before serving for extra crunch.

Nutrition Facts

Serving size	(1223.6g)

Amount per serving	% Daily Value*
Calories	785.9

Total Fat 35.1g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 7.3g
Cholesterol 172mg	0%
Sodium 3180.1mg	0%
Total Carbohydrate 57.7g	0%
Dietary Fiber 22.9g	0%
Total Sugars 29.6g
Protein 71.8g	0%

Vitamin D 0IU	0%
Calcium 424.6mg	0%
Iron 7.2mg	0%
Potassium 2618.4mg	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: 37.9%

Protein: 34.4%

Carbs: 27.7%