Low Carb Springrolls (Almost)


These were branded a delicious success by our friends at Low Carb Central even though they don't crisp up like spring rolls...

Low Carb Springrolls (Almost)
Recipe type: Appetizer, Entree
  • 2 cups LC-Pasta Flour
  • 2 eggs
  • 2 tablespoons water
  • 1 medium onion
  • 2 cloves garlic
  • 1 tablespoon soy sauce
  • 2 teaspoons ginger
  • 2 tablespoons peanut oil
  • 2-3/4 cups of chicken, minced
  • 1 medium carrot, grated
  • ¼ cup coconut cream
  • ½ cup chicken stock
  1. For the pastry - mix eggs, pasta flour and 2 tablespoons water together in a bowl.
  2. Knead for 2 minutes or until it becomes uniform in consistency.
  3. Refrigerate the dough for at least 2 hours (overnight is fine). Meanwhile, cook your filling!
  4. Heat peanut oil in a pan and cook onion and chicken.
  5. Add all other ingredients except the coconut cream and allow to simmer until liquid evaporates.
  6. Turn off heat. Add in coconut cream and stir.
  7. Remove pastry from fridge and cut into 24 small pieces. Roll each piece out as thin as you can.
  8. Fill with chicken mixture and wrap, making sure you tuck the ends in.
  9. You can freeze these at this stage if you wish.
  10. Heat oil either in a pan or deep fryer, and cook until browned on the outside.