Baked Keto Egg Rolls

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4 from 79 votes

Baked Keto Egg Rolls

10 minutes
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!

Nutrition

Calories: 130kcal

Originally posted 2019-02-20 18:48:52.

Article Categories:
Dinner

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