keto Keto Sushi Egg Rolls Up cover

Sushi 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. 

keto Keto Sushi Egg Rolls Up pin 1

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 Egg Roll Ups! 

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. 

keto Keto Sushi Egg Rolls Up pic

So we used 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.  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)!! 

For this one, the special ingredients are Bonito Flakes, Swerve/Monkfruit, Soy Sauce, 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
  • 1/8 Cup 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)

Directions

1) Gather all the ingredients.

2) Prepare 1/8 cup of Dashi and set aside.  Note – you can replace this with water but it won’t be umami.

3) With a vegetable peeler, peel the skin off the cucumbers every other stroke and cut cucumbers into thin sticks about 1/4 wide.  Set aside.

4) Peel carrots with a vegetable peeler and cut into thin sticks about 1/4 wide.  Set aside.

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

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

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.

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.

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

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!

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More Recipes

keto Keto Sushi Egg Rolls Up pin 2

keto Keto Sushi Egg Rolls Up cover

Keto Sushi Egg Rolls Up

The BEST Asian Low-Carb/Keto recipe for Keto 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: eggsushi, ketoasianeggs, ketoeggvegetable, ketosushi, lowcarbsushi
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 rolls
Print Recipe

Ingredients

  • 2 Egg Eggs
  • 1/8 Cup 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.
  • Prepare 1/8 cup of Dashi and set aside. Note - you can replace this with water only, but you will miss out on the umami taste.
  • With a vegetable peeler, peel the skin off the cucumbers every other stroke and cut cucumbers into thin sticks about 1/4 wide. Set aside.
  • Peel carrots with a vegetable peeler and cut into thin sticks about 1/4 wide. Set aside.
  • Prepare avocado and cut into thin sticks about 1/4 wide. Set aside.
  • In a mixing bowl, crack eggs, mix in Dashi, Swerve/Monkfruit and Japanese Sake. Combine well and set aside.
  • 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.
  • 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.
  • Cut the eggs into 4 pieces and transfer to serving plate. Enjoy as-is or with optional dipping soy sauce.

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