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Low Carb Springrolls (Almost)
Ingredients:
- 2 cups LC Pasta Flour
- 2 eggs
- 2 Tbsp water
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 Tbsp soy sauce
- 2 tsp ground ginger
- 2 Tbsp peanut oil
- 2 3/4 cups chicken, minced
- 1 medium carrot, grated
- 1/4 cup LC Coconut Cream
- 1/2 cup chicken stock
- Oil for frying
Instructions:
- For the pastry – mix eggs, pasta flour and 2 Tbsp water together in a bowl
- Knead for 2 minutes or until it becomes uniform in consistency
- Refrigerate the dough for at least 2 hours (overnight is fine)
- Meanwhile, cook the filling
- Heat peanut oil in a pan and cook onion, garlic and chicken
- Add all other ingredients except for the coconut cream
- Allow to simmer until all the liquid evaporates
- Turn off heat and stir in coconut cream
- Remove pastry from fridge and cut into 24 small pieces
- Roll each piece out as thin as you can
- Fill with chicken mixture and wrap, tucking the ends in
- You can freeze them at this stage if you’d like
- Heat oil in a pan or deep fryer and cook until browned on the outside