keto Vietnamese Inspired Bite Size Egg Rolls cover

Vietnamese Inspired Bite Size Egg Rolls


I love pho and Vietnamese egg rolls!  It used to be my go-to food every weekend before going low-carb/keto.  But pho is one of those dishes that I wouldn’t even attempt to make at home because I’m super picky about the broth and doubt I could make it just the way I like it.

The egg roll on the other hand is something I’ve experimented with and created a pretty good low-carb/keto version of.  So at the request of one of our members on our Facebook group, here our Vietnamese Inspired Bite Size Egg Rolls!

keto Vietnamese Inspired Bite Size Egg Rolls pin 1

We start with mixing various meat and vegetables to create the base mix for the egg rolls.  From there, we use a much more low-carb/keto friendly Soy Paper wrapper to create your rolls.  Throw those bad boys into the deep fryer for 5 minutes and out comes these Vietnamese Inspired Bite Size Egg Rolls!

That part was easy.  The hard part was the sauce and really trying to replicate the dipping sauce I’ve used at pho restaurants!  I probably made 20 batches of the sauce trying to figure out what ratios worked and I finally settled on the one listed in this recipe.

keto Vietnamese Inspired Bite Size Egg Rolls pic

All in all, these Egg Rolls dipped into our sauce holds the classic flavors of Vietnamese Egg Rolls with some of our custom touches to it!  And don’t be intimidated by all the steps, it’s really a simple recipe and the steps are just illustrating how to wrap the rolls. 

Note – these bite size egg rolls are half the size of regular egg rolls.

The ingredients you need to enjoy this dish are fish sauce, Swerve/Monkfruit, Japanese Sake, Dried Shiitake Mushroom, and Soy Paper, all of which can be purchased on Amazon or at a local Asian supermarket (aside from Swerve/Monkfruit).

Now, let’s get started!

Prepping Time 15M

Cook Time 5M

Total Time 20M

Net Carb/Serving ~0.5g

Servings 16 Rolls

Ingredients

Egg Rolls

  • 1/2 lbs Ground Pork
  • 1 Dried Shiitake Mushroom
  • 1/2 Carrot
  • 1/2 Small Shallot
  • 1/4 Inch Ginger
  • 1 tsp Fish Sauce
  • 1/2 tsp Swerve/Monkfruit
  • 1 tsp Japanese Sake
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 8 Sheets of Soy Paper (1 sheet is 3×7 inches)
  • Vegetable Oil for Deep Frying (or oil of your choice)

Optional Dipping Sauce

Directions

1) Gather all the ingredients.

2) In a small mixing bowl, soak Dried Shiitake Mushroom in 1/2 cup warm water until softened.  Approx 10 minutes.  For faster results, put a heavy bowl on top of the mushrooms to weigh it down.

3) In the meantime, peel and shred carrots into thin sticks with a shredder/knife.  Place into a large mixing bowl.

4) Dice shallots and place into the large mixing bowl.

5) Grate ginger with a grater and place into the large mixing bowl.

6) After Dried Shiitake Mushroom is softened, chop into pea-size pieces and place into the large mixing bowl.

7) Combine ground pork, fish sauce, Swerve/Monkfruit, Japanese Sake, salt and pepper into the large mixing bowl.   Combine well using optional plastic cooking gloves.

8) Fold over Soy Paper vertically and cut.  You should end up with 16 square pieces.

9) Prepare a bowl of water.

10) Lay the Soy Paper down at a 45-degree angle to form a diamond shape, place about 1 tbsp of the ground pork mix in the center of the Soy Paper.  Grab the bottom of the Soy Paper and bring it to the middle.  Dip your finger in the small bowl of water and run your finger on the center-fold.

11) Bring the left tip to the center and repeat, followed by the right side.

12) Finally, take the bottom and roll it around upwards tightly to complete the roll.  Dip your finger in the small bowl of water and run your finger to hold the fold.  Make sure the wrap is secured tightly so it doesn’t fall apart during the cooking process (you may also consider using toothpicks to hold it in place).

13) In a medium frying pan, add enough oil to cover 1/2 of the eggs rolls.  Place on medium-low heat and bring to temperature (about 3-5 minutes).   Important – Soy Paper has a much lower burning point then egg rolls, so make sure you cook this on low heat.  Carefully place the rolls and cook for 1.5 minutes.  If the paper is browning too fast, remove and reduce heat.   Flip and repeat on the other side for 1.5 minutes.

14) For optional fish dipping sauce, combine 1 tsp Swerve/Monkfruit, 1 tsp fish sauce, 2 tsp water, 1/2 tsp lime juice and optional 1/2 tsp Chili Paste.

Hope you enjoy your low-carb/keto Vietnamese Inspired Bite Size Egg Rolls! 

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 Vietnamese Inspired Bite Size Egg Rolls pin 2

keto Vietnamese Inspired Bite Size Egg Rolls cover

Vietnamese Inspired Bite Size Egg Rolls

The BEST Asian Low-Carb/Keto recipe for Vietnamese Inspired Bite Size Egg Rolls.  Enjoy this delicious fusion at only ~0.5g Net Carb / Roll. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Appetizer
Cuisine: Asian
Keyword: ketoeggroll, ketoVietnameseeggroll, lowcarbeggroll, lowcarbVietnameseeggroll
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 16 rolls
Print Recipe

Ingredients

Eggrolls

  • 1/2 lb Ground Pork
  • 1 Piece Dried Shiitake Mushroom
  • 1/2 Whole Carrot
  • 1/2 Whole Small Shallot
  • 1/4 Inch Ginger
  • 1 tsp Fish Sauce
  • 1/2 tsp Swerve/Monkfruit
  • 1 tsp Japanese Sake
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 8 Sheets Soy Paper 1 sheet is 3×7 inches
  • 1 Cup Vegetable Oil for Deep Frying oil of your choice

Dipping Sauce - Optional

    • 1 tsp Fish Sauce
    • 1 tsp Swerve/MonkfruitChili Paste
    • 2 tsp Water
    • 1/2 tsp Lime Juice
    • 1/2 tsp Chili Paste optional

    Instructions

    • Gather all the ingredients.
    • In a small mixing bowl, soak dried Shiitake mushroom in 1/2 cup warm water until softened. Approx 10 minutes. For faster results, put a heavy bowl on top of the mushrooms to weigh it down.
    • In the meantime, peel and shred carrots into thin sticks. Place into a large mixing bowl.
    • Dice shallots and place into the large mixing bowl.
    • Grate ginger and place into the large mixing bowl
    • After dried Shiitake mushroom is softened, chop into pea-size pieces and place into the large mixing bowl.
    • Combine ground pork, fish sauce, Swerve/Monkfruit, Japanese Sake, salt and pepper into the large mixing bowl. Combine well using optional plastic cooking gloves.
    • Fold over soy paper vertically and cut. You should end up with 16 square pieces.
    • Prepare a bowl of water.
    • Lay the soy paper down at a 45-degree angle to form a diamond shape, place 1/8 of the ground pork mix in the center of the soy paper. Grab the bottom of the soy paper and bring it to the middle. Dip your finger in the small bowl of water and run your finger on the center-fold.
    • Bring the left tip to the center and repeat, followed by the right side.
    • Finally, take the bottom and roll it around upwards tightly to complete the roll. Dip your finger in the small bowl of water and run your finger to hold the fold. Make sure the wrap is secured tightly so it doesn't fall apart during the cooking process (you may also consider using toothpicks to hold it in place).
    • In a medium frying pan, add enough oil to cover 1/2 of the eggs rolls. Place on medium-low heat and bring to temperature (about 3-5 minutes). Important - soy paper has a much lower burning point then egg rolls, so make sure you cook this on low heat. Carefully place the rolls and cook for 1.5 minutes. If the paper is browning too fast, remove and reduce heat. Flip and repeat on the other side for 1.5 minutes.
    • For optional fish dipping sauce, combine 1 tsp Swerve/Monkfruit, 1 tsp fish sauce, 2 tsp water, 1/2 tsp lime juice and optional 1/2 tsp Chili Paste.

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    6 Comments

    1. These look great. Can they be steamed or is it traditionally crunchy? I’m thinking of making something along the lines of gyoza. Thanks for all your guys recipes!

      • LowCarbingAsian

        Hi Tony! Vietnamese Eggs Rolls are traditional crunchy, but given we are working with soy paper, they only get crunchy to an extent. If you are looking for steamed type dumplings, you could take a look at our Cream Cheese Dumpling recipe (https://www.lowcarbingasian.com/keto-cream-cheese-skinless-dumplings). Skip the cream cheese and steam the dumpling using the Napa wrap (the base is essentially Gyoza). Also, we have a Gyoza recipe releasing next week using soy paper (these are pan fried though as soy paper doesn’t like to be steamed). You are very welcome for all the recipes and we hope you come back soon!

    2. Roxana Lopez

      Just discovered your website, and I feel like I’ve gone to Keto heaven! Thank you SO MUCH for all the work you put into these recipes, and for sharing them with us. I can’t wait to try some of your recipes, and will be sharing them in my Facebook group.

      • LowCarbingAsian

        Awesome and you are very welcome! It has been a lot of work putting this website together, but when we receive comments like this, it makes the work much easier! Also thank you so much for supporting us and helping us spread the word! We are still relative new (6 months in), so we appreciate all PR we can get!

    3. Do you think this can be fried in an air fryer?

      • LowCarbingAsian

        Hi My! We don’t have an air fryer so can’t be 100% sure, but we think it should work! If you do try, please let us know how they turn out!

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