Recipe for Keto Egg Rolls

Keto Egg Rolls

I was craving Chinese a lot lately…not going to go into why (super tragic) however now I had a fix that needed to be dealt with.  I do miss the super tasty~fried goodness of “what ever” but I thought I could recreate something that would passify for said “what ever” and yep, I did it.  We have the obvious notion of what ingredients to apply here but just for fun~sies I wanted to come up with this on my own…why put a limit on genius;) I did not go for any prepared sauce such as hoisin, soy, teriyaki for obvious reasons.  So I went for healthy, fatty and tasty…and it did the trick!! I was eating my egg rolls with all the satisfaction that there were no corners cheated or should I say no roll tricker~y!  I had a passerby (my mom) taste and she said “not bad…but not great” and that my Keto adapted friends is a compliment- chinese to her better be P.F. Changs from the ice box…or not at all.  So roll up, eat up and Enjoy!!  Oh and yes, the picture sucks…I already know that!

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Keto Egg Rolls
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  • 1 lb ground pork-pasture raised
  • 2 cups~Organic Green Cabbage
  • 2 cups~Organic Cauliflower
  • 1 cup~Organic Celery
  • 1 cup~bean sprouts
  • 2 tsp fresh ginger (use more or less depending on how much you like)
  • 1/4 cup Coconut Aminos
  • 2 Tbs~Organic minced dried onion
  • Fine Celtic sea salt
  • 1 Tbs fat (I used bacon)


  1. I pulsed (at seperate times) the cauliflower, celery and cabbage to get a small chop. You can vary how much you pulse each to create layers of texture. Transfer the mixture to a large skillet, add your fat and let them cook about 8-10 minutes over medium high heat; stirring often. Add your ground pork to the skillet along with the veggies and continue for another 5-7 minutes (or until the pork is cooked through). At this point I add the remaining ingredients, give a good stir and turn the heat to low and let mingle for about 5-10. I use coconut wraps in place of a won ton wrap and it works great. I just hold the wrap over the hot pan to let it warm up (it's easier to work with); put a scoop roughly about a tablespoon and a half on the wrap; fold up both sides carefully and then roll baby. I usually go an extra step by browning them in a skillet that has my Kerrygold salted butter already melted and ready to go; it just takes a few seconds on each side...they come out a bit more crunchy and oh so good 🙂



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