Low-Carb Keto Spring Rolls with Ginger Dipping Sauce

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4.5 from 77 votes

Low-Carb Keto Spring Rolls with Ginger Dipping Sauce

50 minutes
Calories 500kcal

Ingredients

  • 3 quarts water
  • 1 tablespoon sea salt (grey)
  • 1 head red cabbage (grey)
  • cilantro stems (grey)
  • 1/4 cup green onions (grey)
  • 2 tablespoons chopped parsley (grey)
  • 2 cloves garlic (grey)
  • 1 tablespoon oil
  • 2 teaspoons lime juice
  • 1 teaspoon fresh ginger (grey)
  • 1/2 teaspoon sea salt (grey)
  • 1/4 teaspoon lime zest (grey)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound ground pork (grey)
  • 1 tablespoon coconut oil
  • 1/4 cup beef broth
  • 3 tablespoons coconut oil
  • 2 tablespoons lime juice
  • 1 drop alcohol (grey)
  • 1 tablespoon almond butter (grey)
  • 1 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1 teaspoon fresh ginger (grey)
  • 1/2 clove garlic (grey)
  • 1 scoop gelatin (grey)

Instructions

  • Fill a pot with water and salt.
  • Bring to a boil.
  • Meanwhile, add 24 ice cubes to a bowl with cold water.Remove 8 outer leaves from the cabbage.
  • Make a cut through each cabbage leaf at the base where it attaches to the core.
  • Trim some of the woody stems from the leaves.
  • Set the rest of the head of cabbage aside to use for filling.Place the 8 cabbage leaves in the boiling water and blanch for 1 minute.
  • Remove from the hot water and add to the ice bath for 1 minute.
  • Remove from the ice bath and set aside on a towel.In a large bowl, combine all filling ingredients but pork and coconut oil.
  • Add 2 cups of chopped cabbage (from the remaining head of cabbage) into the mixture.
  • Allow the mixture to marinate while you prepare the ground pork.
  • Add pork and coconut oil to a pan and cook until no longer pink.
  • Transfer pork to the bowl of marinated ingredients.Set 1 leaf out on your working surface and fill with ¼ cup of the filling mixture.
  • Fold the base end over the filling and fold both sides in and over the filling so that it seals the open edges.
  • Continue to roll to the end of the lead, wrapping tightly.
  • Tie with a stem of cilantro or chive.
  • Repeat with remaining leaves.Lastly, combine all sauce ingredients but gelatin in a small saucepan.
  • Continue to whisk on low until coconut oil has melted.
  • Add gelatin and whisk to combine.
  • Serve warm with spring rolls.

Nutrition

Calories: 500kcal

Originally posted 2019-02-20 18:27:26.

Article Categories:
Breakfast

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