keto Keto Sushi Egg Rolls Up cover
Print

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.
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

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.