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  • oil for frying


  • 1 cup superfine blanched almond flour
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tsp xanthan gum
  • 1 large egg
  • 1 tbsp apple cider vinegar
  • 1 tbsp water


  • 1/4 lb ground pork
  • 1/3 cup finely shredded cabbage
  • 3 tbsp thinly sliced carrots
  • 1/2 tbsp sesame oil
  • 3/4 tbsp low sodium soy sauce
  • 1/4 tsp ground white pepper
  • 2 tbsp water



  • Add almond flour, coconut flour, baking powder, salt and xanthan gum to food processor. Pulse a few times until evenly mixed.
  • In a small bowl, whisk egg. Add apple cider vinegar, egg and water to food processor. Mix until dough forms.
  • Remove dough (it will be very sticky) and wrap in plastic wrap. Refrigerate for 10 minutes. Dough should no longer be sticky and should still be pliable.
  • Place dough ball between two sheets of parchment paper and roll out thinly (just slightly less than 1/8 inch thick).
  • Cut dough into 4 inch by 4 inch squares. Re-roll dough scraps to make more wrappers. You should have enough dough for about 10 wrappers.


  • Bring a skillet to medium-high heat. Add in pork, cabbage and carrots. Cook, crumbling the meat as it cooks, until everything is just cooked. Add soy sauce, white pepper and water. Mix until filling is evenly seasoned. Taste and adjust as needed. Remove from heat.


  • See photo collage in post for how to wrap the egg rolls. First, turn your wrapper so that it looks like a diamond. Place 1 tbsp of filling directly into the center of the wrapper.
  • Fold the bottom corner up until it just covers the filling. Fold the left and right sections of the wrapper into the middle. Roll your egg roll up until there is no more wrapper. Press gently along the edge to make sure your wrapper is sealed. 


  • Add about 1 inch of oil to a deep pot. Bring to medium high heat.
  • Add a few eggrolls at a time, cooking until golden brown on all sides. Serve eggrolls while hot with your favorite dipping sauce. I served mine with sweet chili sauce.

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