Low Carb Springrolls (Almost)


  • 2 cups LC Pasta Flour
  • 2 eggs
  • 2 Tbsp water
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp soy sauce
  • 2 tsp ground ginger
  • 2 Tbsp peanut oil
  • 2 3/4 cups chicken, minced
  • 1 medium carrot, grated
  • 1/4 cup LC Coconut Cream
  • 1/2 cup chicken stock
  • Oil for frying


  • For the pastry – mix eggs, pasta flour and 2 Tbsp water together in a bowl
  • Knead for 2 minutes or until it becomes uniform in consistency
  • Refrigerate the dough for at least 2 hours (overnight is fine)
  • Meanwhile, cook the filling
  • Heat peanut oil in a pan and cook onion, garlic and chicken
  • Add all other ingredients except for the coconut cream
  • Allow to simmer until all the liquid evaporates
  • Turn off heat and stir in coconut cream
  • Remove pastry from fridge and cut into 24 small pieces
  • Roll each piece out as thin as you can
  • Fill with chicken mixture and wrap, tucking the ends in
  • You can freeze them at this stage if you’d like
  • Heat oil in a pan or deep fryer and cook until browned on the outside

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