Keto Vegetable Spring Rolls

These Keto Vegetable Spring Rolls are a delightful and healthy twist on a classic Chinese snack, filled with vibrant, crunchy vegetables and wrapped in a low-carb, keto-friendly substitute. Perfect for a light appetizer or snack, they offer a satisfying crunch without the carbs.

Ingredients

• Zucchini - 100g
• Carrot - 50g
• Bell Pepper (Red) - 50g
• Green Cabbage - 100g
• Mushrooms (Shiitake or Button) - 50g
• Garlic - 1 clove
• Ginger - 1 teaspoon, grated
• Coconut Aminos - 2 tablespoons
• Sesame Oil - 1 teaspoon
• Rice Paper Wraps (keto-friendly) - 4 sheets
• Salt - to taste
• Black Pepper - to taste

Steps

1. Prepare the vegetables: julienne the zucchini, carrot, and bell pepper; finely chop the green cabbage and mushrooms.
2. In a pan, heat the sesame oil over medium heat and add minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
3. Add the chopped vegetables to the pan and stir-fry for about 5-7 minutes until they are tender but still crisp. Season with coconut aminos, salt, and black pepper. Remove from heat and let cool.
4. Soak each rice paper wrap in warm water for about 10-15 seconds until pliable, then lay it flat on a clean surface.
5. Place a portion of the vegetable mixture in the center of the wrap, fold the sides over the filling, and roll tightly from the bottom to the top, sealing the edges.
6. Repeat with the remaining wraps and filling.
7. To serve, you can enjoy the spring rolls fresh or lightly pan-fry them in a bit of oil until golden brown on both sides for added crunch.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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