Baked Keto Egg Rolls
Calories 130kcal
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 1/2 teaspoons xanthan gum
- 1 tablespoon vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 eggs (+ 1 Tbsp. Water)
- 1 eggs (beaten
- 1 teaspoon sesame oil
- 1 tablespoon coconut aminos
- 1 cup cabbage
- 1/2 cup ground meat (+ 1 Tbsp. Water)
- 1/4 teaspoon fresh ginger (+ 1 Tbsp. Water)
- 1 garlic cloves (+ 1 Tbsp. Water)
- 2 scallions (diced)
- 1 teaspoon peanut butter
- olive oil (+ 1 Tbsp. Water)
- 1/2 cup dijon mustard
- 2 tablespoons sriracha sauce
Instructions
- Preheat the oven to 425 degrees F.
- 2 In a food processor, combine the first seven ingredients and pulse a few times to combine.
- In a liquid measuring cup, add a beaten egg plus the 1 Tbsp.
- of water.
- With the food processor on, slowly add in the egg/water mixture.
- The dough should come together into a ball on its own.
- 3 Remove the dough from the food processor and shape into a round ball.
- Place the dough ball in the center of a piece of parchment paper and gently press down to flatten it slightly.
- Place a second piece of parchment paper over the dough ball to make it easier to roll out (prevents the dough from sticking).
- 4 Use a 3" cookie cutter to cut out circles into the dough.
- You should be able to get 12 circles.
- 5 In a saute pan, cook the ground meat, then remove and set it aside.
- 6 Heat the pan to medium/high heat and add the sesame oil.
- 7 Add the vegetables and do a flash fry.
- Add the ground meat to this and the coconut aminos.
- 8 Remove the mixture from the heat and allow it to cool.
- 9 Take each circle of dough, and roll each one out between the parchment to make them slightly larger and slightly thinner.
- 10 Place one tbsp of the filling at one end of the circle.
- DO NOT OVERFILL! Brush the top edge with egg wash (this helps seal the dough).
- 11 Roll the dough over the filling tightly, then tuck in the sides (like a burrito) and continue rolling.
- Set it aside (seam side down) and repeat.
- 12 Brush each of the rolled egg rolls with a little olive oil.
- Place it on the parchment paper and bake for 10-12 minutes (until crispy).
- 13 While they are baking, combine the dijon mustard with the sriracha.
- Adjust to your preference.
- 14 Serve the egg rolls hot! If you store them, reheat them in a preheated oven until they crisp back up!
Originally posted 2019-02-20 18:48:52.
