Sushi Vegetable Egg Rolls Up LowCarbingAsian Cover

Sushi Vegetable Egg Rolls Up


After we posted our recipe for Japanese Breakfast Egg Rolls Ups, someone on our Facebook group page made a request for a version of egg roll ups with some vegetables.

Since we really enjoy creating recipes requested by our viewers/members, we happily agreed!  After a day in our test kitchen cooking away, we ended up going the sushi route and creating some delicious sushi vegetable egg roll ups!

Sushi Vegetable Egg Rolls Up LowCarbingAsian Pin 1

This recipe is pretty easy to put together and if you enjoy traditional ‘sushi tamago’, you’ll definitely enjoy this one!

For those that aren’t familiar with ‘sushi tamago’, it’s the sweet egg that’s kind of fluffy placed on top of rice and served at sushi restaurants.

The sushi tamago is made from a very simple mixture of Dashi, eggs, sweeteners and Japanese sake.  If you prefer, you can skip the Dashi to make the recipe faster, but you’ll be missing out on the extra umami flavor.

Sushi Vegetable Egg Rolls Up LowCarbingAsian Pic 1

So after making the sushi tamago, we utilized that as the wrapper and added some low-carb/keto vegetables in there like avocados, cucumbers and a very limited amount of carrots for the color of the dish.  We also think dipping it in some Soy Sauce with Wasabi really adds to the dish!

The end result was a sweet umami egg roll up paired with textures of crunchy vegetables.  All while boasting a very low-carb/keto friendly ~3g net carbs per serving making for a perfect snack for in between meals (or even breakfast)!!

Sushi Vegetable Egg Rolls Up LowCarbingAsian Pic 2

For this one, the special ingredients are Bonito Flakes, Swerve/Monkfruit, Soy Sauce, Wasabi, and Japanese Sake.  Everything aside Swerve/Monkfruit can both be picked up on Amazon or a local Asian supermarket.

Now, let’s get started!

Prepping Time 5M

Cook Time 5M

Total Time 10M

Net Carb/Serving ~2g

Servings 4 Rolls

Ingredients

  • 2 Eggs
  • 2 tbsp Dashi (you can replace this with water but it won’t be umami)
  • 1 tsp Japanese Sake
  • 1/2 tbsp Swerve/Monkfruit
  • 1/8 Carrot
  • 1/8 Persian Cucumber
  • 1/4 Avocado
  • 1 tbsp Soy Sauce (optional for dipping)

Sushi Vegetable Egg Rolls UpSushi Vegetable Egg Rolls UpSushi Vegetable Egg Rolls UpSushi Vegetable Egg Rolls UpSushi Vegetable Egg Rolls UpSushi Vegetable Egg Rolls Up

Directions

1) Gather all the ingredients.

Sushi Vegetable Egg Roll Up (1)

2) Prepare 2 tbsp of Dashi and set aside.  Note – you can replace this with water but it won’t have umami.

Sushi Vegetable Egg Rolls Up

3) With a vegetable peeler, peel the skin off the cucumbers every other stroke and cut cucumbers into thin matchsticks.  Set aside.

Sushi Vegetable Egg Roll Up (30)

4) Peel carrots with a vegetable peeler and cut into thin matchsticks.  Set aside.

Sushi Vegetable Egg Roll Up (31)

5) Prepare avocado and cut into thin slices about 1/4 wide.  Set aside.

Sushi Vegetable Egg Roll Up (6)

6) In a mixing bowl, crack eggs, mix in Dashi, Swerve/Monkfruit and Japanese Sake. Combine well and set aside.

Sushi Vegetable Egg Roll Up (32)

Sushi Vegetable Egg Roll Up (33)

Sushi Vegetable Egg Roll Up (21)

7) Heat a medium-sized skillet on medium-low heat and spray cooking oil. Directly after (no need to wait for medium-sized skillet to get up to temp), slowly pour egg mix into medium-sized skillet and cook for 4-5 minutes until eggs are no longer runny.

Sushi Vegetable Egg Roll Up (34)

Sushi Vegetable Egg Roll Up (13)

8) Add sticks of cucumbers, carrots and avocados placed horizontally on the bottom half of the eggs.  With a spatula or 2, carefully fold over one side to a form roll and continue rolling up the egg.

Sushi Vegetable Egg Roll Up (35)

Sushi Vegetable Egg Roll Up (36)

Sushi Vegetable Egg Roll Up (18)

9) Cut the eggs into 4 pieces and transfer to serving plate.  Enjoy as-is or with optional dipping Soy Sauce with Wasabi.

Sushi Vegetable Egg Roll Up (37)

Hope you enjoy your low-carb/keto Sushi Egg Rolls Up!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

More Recipes

Sushi Vegetable Egg Rolls Up LowCarbingAsian Pin 2

Sushi Vegetable Egg Rolls Up LowCarbingAsian Cover

Sushi Vegetable Egg Rolls Up

The BEST Asian Low-Carb/Keto recipe for Keto Vegetable Sushi Egg Rolls Up. Enjoy this delicious fusion at only ~2g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Appetizer
Cuisine: Asian Fusion
Keyword: keto sushi eggs, low carb sushi eggs, no fish sushi, no rice sushi, sushi egg rolls, sushi vegetable rolls
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 rolls
Print Recipe
Calories: 180kcal

Ingredients

  • 2 Egg Eggs
  • 2 tbsp Dashi you can replace this with water only, but there will be no umami taste
  • 1 tsp Japanese Sake
  • 1/2 tbsp Swerve or Monkfruit
  • 1/8 Whole Carrot
  • 1/8 Whole Persian Cucumber
  • 1/4 Whole Avocado
  • 1 tbsp Soy Sauce optional for dipping

Instructions

  • Gather all the ingredients.
    Sushi Vegetable Egg Roll Up (1)
  • Prepare 2 tbsp of Dashi and set aside. Note - you can replace this with water only, but you will miss out on the umami taste.
    Dashi Recipe (20)
  • With a vegetable peeler, peel the skin off the cucumbers every other stroke and cut cucumbers into thin matchsticks.  Set aside.
    Sushi Vegetable Egg Roll Up (30)
  • Peel carrots with a vegetable peeler and cut into thin matchsticks.  Set aside.
    Sushi Vegetable Egg Roll Up (31)
  • Prepare avocado and cut into 1/4 inch thin slices.  Set aside.
    Sushi Vegetable Egg Roll Up (6)
  • In a mixing bowl, crack eggs, mix in Dashi, Swerve/Monkfruit and Japanese Sake. Combine well and set aside.
    Sushi Vegetable Egg Roll Up (21)
  • Heat a medium-sized skillet on medium-low heat and spray cooking oil. Directly after (no need to wait for medium-sized skillet to get up to temp), slowly pour egg mix into medium-sized skillet and cook for 4-5 minutes until eggs are no longer runny.
    Sushi Vegetable Egg Roll Up (13)
  • Add sticks of cucumbers, carrots and avocados placed horizontally on the bottom half of the eggs. With a spatula or 2, carefully fold over one side to a form roll and continue rolling up the egg.
    Sushi Vegetable Egg Roll Up (36)
  • Cut the eggs into 4 pieces and transfer to serving plate. Enjoy as-is or with optional dipping Soy Sauce with Wasabi.
    Sushi Vegetable Egg Roll Up (37)

Video

Nutrition

Calories: 180kcal | Carbohydrates: 1g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 452mg | Sodium: 448mg | Potassium: 178mg | Sugar: 1g | Vitamin A: 656IU | Calcium: 68mg | Iron: 2mg

*This page contains affiliate marketing links*


Subscribe to LCA’s New Recipes

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*