Low-Carb Spring Rolls with Ginger Dipping Sauce

March 2, 2016 by Leanne Vogel November 2, 2018

Low-carb spring rolls made with cabbage leaves instead of rice wraps. Filled with 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

• 1/4 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
• 1/2 teaspoon grey sea salt
• 1/4 teaspoon grated lime zest
• 1/4 teaspoon fresh ground black pepper
• 1/2 pound ground pork, chicken or turkey
• 1 tablespoon coconut oil

For The Dipping Sauce

• 1/4 cup beef or chicken bone broth
• 3 tablespoons coconut oil
• 2 tablespoons lime juice
• 1 drop alcohol-free stevia
• 1 tablespoon almond butter or sunflower seed butter
• 1 tablespoon coconut aminos
• 1 teaspoon fish sauce
• 1 teaspoon grated fresh ginger
• 1/2 clove garlic, minced
• 1 scoop (20 grams) Vital Proteins Collagen Protein Beef Gelatin

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.

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Notes

Sauce: always serve warm. As when it’s chilled, it with gel-up because of the gelatin

Nutrition Information Per Serving