These crispy eggrolls make the perfect appetizer and are low carb and keto-friendly. The eggrolls are made with low carb wrappers and fried until golden and crispy. Serve them with your favorite dipping sauce.
The biggest challenge for me in creating keto eggrolls was the wrapper. Most low carb eggrolls leave out the wrapper entirely, but sometimes you just want that crispy shell.
Keto Eggroll Wrapper
For the eggroll wrappers, I made my own. It’s a variation of the dough I use to make keto tortillas. However, I rolled the dough out thinner and fried the wrappers, which made them super crispy so that they do taste more like an eggroll wrapper rather than a tortilla.
The dough comes together very easily. But it does take a little time to roll out and cut into squares. I do think it is worth the effort though.
Ingredients for Keto Eggroll Wrapper
- superfine almond flour
- coconut flour
- baking powder
- xanthan gum
- apple cider vinegar
All the ingredients can be mixed together in a food processor to create the dough. Alternatively, you can mix and knead by hand.
How to Wrap Eggrolls
- Turn your wrapper so that it looks like a diamond.
- Place 1 tbsp of filling in 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.
Can these eggrolls be baked or air fried?
I did try both methods and while they work, I still recommend frying them. Deep frying the eggrolls will make the wrappers beautifully golden and very crispy. If you bake or air fry the eggrolls, they will crisp up but the wrapper also get a little dry and are more doughy.
- oil for frying
- 1 cup superfine 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.
Deep Frying Eggrolls
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.