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.
I love making appetizers, especially to snack on for game day. These keto eggrolls are a new favorite, along with my keto potstickers and low carb soft pretzel bites.
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
- salt
- xanthan gum
- egg
- apple cider vinegar
- water
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.
Keto Eggrolls
Ingredients
- oil for frying
Wrappers
- 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
Filling
- 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
Instructions
Wrappers
- 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.
Filling
- 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.
Wrapping Eggrolls
- 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.Â
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.
Notes
Nutrition
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.
Can you make the wrappers ahead of time (and/or the entire roll) and then keep in refrigerator until ready?
The dough can be made ahead of time and kept refrigerated for up to 1 day (make sure the dough is kept tightly sealed)
I rated this 5 stars but to be honest I haven’t made it yet. I will. I promise. I just keep wondering if I made the wrapper just like you say, but cut them round and rolled chicken in the, if they would be a tasty low carb alternative to Taquitos. I will let you know…
The wrapper I used was originally a recipe for tortillas so it should work well for taquitos. You will likely want to roll them a little thicker for taquitos.
Unfortunately these were a mess for me. They remained super soft…there was no way to roll them…I had to scrape them off the parchment…I tried adding more almond flour but sadly they never recovered and I had to toss them. Maybe just try another day!
Sorry to hear that. Did you add the xanthan gum? That is key to the dough being pliable. Also did you refrigerate the dough?
I did add the xantham gum…it was more than pliable it literally would not stiffen so that you could cut it or roll it… I refrigerated it for over an hour (company showed up LOL) took it out..tried rolling it and it was just too soft. Added more almond flour…fridge… no change.. darn it!
Hmm, I’m really not sure what went wrong then. Sorry I can’t be of more help.
I had been looking for a wrapper and found this and tried making them it was so good satisfied with the outcome of the wrapper thank you?
I’m glad it worked out for you!
HI! I got the dough right. It moved from sticky state to firm and unsticky state. However, i couldnt get it to roll out without tearing. i made a few misshappened rolls. I have dough leftover. I do not know if there is something I did wrong.
did you add xanthan gum? that’s the key to the dough having enough elasticity to roll without tearing.
Nice recipe. I found the dough a bit stiff, but I am going to try again tonight with a little more patience. Even as they were difficult to roll, I was still able to get about 9 together just fine. I popped them in the deep fryer for about one minute and they came out delicious.
I’m glad you got it to work!
Hi – I couldn’t get the dough right, even though I followed instructions to a T. It wasn’t pliable enough and I ended up making imperfect emapandas instead of eggrolls… Not neceesarily a bad thing but I was looking for eggroll texture (in terms of thickness and elasticity). BTW, the tbsp of water is listed in the ingredients but not mentioned in the wrapper instructions. I’m assuming you add it to the forming dough w the vinegar and whisked egg… Any suggestions would be appreciated. Thank you in advance.
Perhaps try using a touch more water or xanthan gum and see if that helps with making it pliable enough.