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.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 rolls
- 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
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.