Low Carb Mini Spring Rolls

Discover a fresh twist on a classic favorite with these Low Carb Mini Spring Rolls—perfect for satisfying your crispy cravings without the guilt! Wrapped in tender cabbage leaves instead of traditional wrappers, these bite-sized delights are packed with a savory filling of ground chicken, crunchy bean sprouts, vibrant red bell peppers, and aromatic ginger and garlic. Pan-fried to golden perfection in coconut oil, they offer a burst of flavor with every bite while staying low in carbs. Ideal as a healthy appetizer, snack, or party finger food, these spring rolls come together in just 35 minutes and pair beautifully with a tangy soy-vinegar dipping sauce. Whether you’re on a keto journey or simply cutting back on carbs, this recipe is a must-try for any occasion!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 pieces Cabbage leaves
• 250 grams Ground chicken
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 cloves, minced Garlic
• 1 teaspoon, grated Ginger
• 2 stalks, chopped Green onions
• 1 small, julienned Carrot
• 100 grams Bean sprouts
• 1 small, julienned Red bell pepper
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Coconut oil

Directions

Step 1

Start by preparing the cabbage leaves. Carefully peel 8 whole leaves from the cabbage, being mindful not to rip them. Blanch the leaves in boiling water for 1 minute to soften. Drain and set aside to cool.

Step 2

In a frying pan, heat the coconut oil over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.

Step 3

Add ground chicken to the pan, and cook for about 5-6 minutes or until it is no longer pink. Stir in 1 tablespoon of soy sauce and sesame oil.

Step 4

Add chopped green onions, julienned carrot, bean sprouts, and julienned red bell pepper to the pan. Cook for an additional 2-3 minutes, stirring well.

Step 5

Season the mixture with salt and black pepper. Remove from heat and allow the filling to cool slightly.

Step 6

Lay a cabbage leaf flat on a clean surface. Put about 1 tablespoon of filling onto the bottom third of each leaf.

Step 7

Fold the sides of the leaf over the filling, then roll from the bottom to the top, securing the filling tightly. Repeat with remaining leaves and filling.

Step 8

In the same pan, heat the remaining coconut oil over medium heat. Add the spring rolls seam side down and pan-fry for 2-3 minutes on each side, or until golden and crispy.

Step 9

Serve immediately with your favorite low-carb dipping sauce, such as a mix of soy sauce and a little vinegar or chili.

Nutrition Facts

Serving size	(1327.6g)

Amount per serving	% Daily Value*
Calories	1025.6

Total Fat 63.5g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 6.4g
Cholesterol 212.1mg	0%
Sodium 2672.1mg	0%
Total Carbohydrate 64.2g	0%
Dietary Fiber 24.4g	0%
Total Sugars 32.7g
Protein 66.3g	0%

Vitamin D 0IU	0%
Calcium 443.7mg	0%
Iron 9.1mg	0%
Potassium 3456.4mg	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: 52.3%

Protein: 24.3%

Carbs: 23.5%