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.

Course Appetizer

Cuisine Asian

Keyword gluten free egg roll, keto egg roll, keto fried egg roll, low carb egg roll, low carb fried egg roll, no carb egg roll

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings rolls

Calories 38kcal

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/Monkfruit
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 with a shredder/knife. Place into a large mixing bowl.
Dice shallots and place into the large mixing bowl.
Grate ginger with a grater 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.
Prepare a bowl of water.
Lay the Soy Paper down vertically and place about 1 tbsp of the ground pork mix in the bottom center of the Soy Paper as shown. Grab the left side and fold over towards the middle and repeat with the right side. Now roll from the bottom to the top to form the rolls. Use some water to hold the conjoining ends together. 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 1.5-2 minutes. If the paper is browning too fast, remove and reduce heat. Flip and repeat on the other side for 1.5-2 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.

Video

Nutrition