Low-Carb Keto Spring Rolls with Ginger Dipping Sauce (keto, paleo + dairy-free)

Low-Carb Spring Rolls with Ginger Dipping Sauce #lowcarb #keto #highfat #hflc #lchfLow-carb, keto spring rolls made with cabbage leaves instead of rice wraps. Filled with keto tender pork pieces, cilantro coleslaw and MCT oil.

This keto spring roll recipe is one of many delicious keto recipes in The Ketogenic Cookbook by Jimmy Moore and Maria Emmerich. This specific keto recipe from the cookbook is naturally dairy-free, so I didn’t have to make many substitutions before sharing it with you. The Ketogenic Cookbook boasts keto recipes with simple prep, whole food ingredients, with a focus on healing the body. Right up my keto alley!

I boosted the general awesomeness of the keto ginger dipping sauce by adding a scoop of Vital Proteins Collagen Protein Beef Gelatin (with the green top). It doesn’t affect the consistency of the warmed keto sauce and provides a source of gut healing power to your day with minimal effort. Win!

Vital Proteins Collagen Protein Beef Gelatin is virtually odorless and tasteless, making it extremely versatile. It will “gel” in cold liquids. As a result, gelatin is ideal for hot preparations like keto soups, keto broths, keto sauces or keto gravy as a natural protein booster and thickener, or used in baking. You can also add gelatin to hot beverages like herbal tea or a frothy keto Rocket Fuel Latte. Health wise, gelatin, as opposed to collagen, has the advantage of taking slightly longer to digest, and coats the small intestine, making it beneficial for gut healing diets like GAPS, AIP or SCD.

Did you know MCT oil also comes in powdered form? Ya! In its powdered state, it's much easier to use, travel with, and incorporate into your favorite recipes. Plus, if you've experienced digestive issues with MCT oil before, MCT oil powder is a lot gentler on the gut. Check out my favorite brand of MCT oil powder here.

The only trick to this keto recipe is being patient with the cabbage preparation. The leaves, the blanching, if you can get over this process, you’re ace. And the end result is just so darn delicious that it’s worth the preparation steps. And, once you’ve made this keto recipe once, you’ll fly through the second, third and fourth time. Yes, there will be a fourth time. It’s that good.

Low-Carb Spring Rolls with Ginger Dipping Sauce #lowcarb #keto #highfat #hflc #lchf

5.0 from 5 reviews
Low-Carb Keto Spring Rolls with Ginger Dipping Sauce
Author: 
Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Corn-free, Grain-free, Nut-free, Egg-free, Low-Carb, Keto
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Low-carb, keto spring rolls made with cabbage leaves instead of rice wraps. Filled with keto tender pork pieces, cilantro coleslaw and MCT oil.
Ingredients
For The Wraps
  • 3 quarts of water
  • 1 tablespoon grey sea salt
  • 1 head green or purple cabbage
  • cilantro stems or chives for garnish (optional)
For The Filling
  • ¼ cup finely chopped green onions
  • 2 tablespoons finely chopped parsley
  • 2 cloves garlic, minced
  • 1 tablespoon MCT oil
  • 2 teaspoons lime juice
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon grey sea salt
  • ¼ teaspoon grated lime zest
  • ¼ teaspoon fresh ground black pepper
  • ½ pound ground pork, chicken or turkey
  • 1 tablespoon coconut oil
For The Dipping Sauce
Instructions
  1. Fill a pot with water and salt. Bring to a boil. Meanwhile, add 24 ice cubes to a bowl with cold water.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Notes
Sauce: always serve warm. As when it’s chilled, it with gel-up because of the gelatin

View Nutrition Information (once on page, scroll down)

Low-Carb Spring Rolls with Ginger Dipping Sauce #lowcarb #keto #highfat #hflc #lchf

 

 

 

 

 

 

 

 

 

 

 

 

What other rice wrap recipes could you see cabbage leaves being good as a replacement? Let’s chat about it in the comments!

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Comments | Leave Your Comment

  1. Cut cabbage around the base.Put it in the regular plastic bag ,tide it up and put it in microwave,let’s say for 6- 10 minutes. Remove from microwave (BE CAREFUL IT’S HOT)Peel as many leafs as u can easily remove and pop the rest to microwave for few minutes. That’s how many Polish woman make cabbage rolls.Trim stems ?

  2. These turned out so DELICIOUS! I didn’t even get a chance to make the sauce because my family was eating these up. My daughter who “doesn’t like cabbage” was eating the filling by itself and couldn’t stop :).
    Thank you for sharing the recipe!
    I had never made spring rolls before. I will definitely make these over and over again.

  3. Would they be good if kept in the fridge for a day? Could I use the oven to heat them up? thanks

    • I think so! I’m sure the rolls would be fabulous cold, too. The sauce should definitely be heated before eating, though.

  4. I love spring rolls! This is a great idea. Have you tried making it with lettuce leaves instead? Thanks for sharing.

  5. This looks really good. Do any of the natural grocery stores like whole foods carry the gelation? My local store doesn’t have it.

    • Thanks! I don’t have a Whole Foods near me so I’m not sure. I’m sure if they don’t carry any gelatin you could request that they do.

  6. These sound amazing!! although I do prefer egg rolls. any ideas on how to make a cripsy keto wrap?

    • You could probably try to fry these as they are, if you refrigerated them and then egg wash (using egg or yogurt thinned with water) and a “flour” mix like the one in Leanne’s fried chicken recipe; fry in avocado oil and you’re crunchy! ;)

    • Thank you! Hmmm, I haven’t tried it, but maybe you could try to (very carefully) fry them in a pan after they’re all wrapped up until they get a little brown and crispy. They may not hold up very well when you do this, though.

    • They are super delicious! Let us know how it goes if you try them :)

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