Keto Egg roll Wrappers

Keto Egg roll Wrappers

Easy to make, easy to bake! These keto friendly, low carb egg rolls are the perfect replacement for those Chinese take out cravings! 

Egg roll wrappers can be used in so many ways like leftovers, desserts, vegetables and so much more. The ones on the market is not gluten free. They do now have vegan which is awesome but they still use wheat and not good for me so needed to make ones without flour. I tried the gluten free flour but for me it didn’t work out and I trashed it. I finally got one that holds well when I roll it out and stays together while baking or frying.

You definitely need a food processer or mixer with a bread hook attachment to create the dough to make your wrappers. Grab all your ingredients and let’s go!

How To Make Your Egg Rolls Dough:

In a food processor, add your almond flour, coconut flour, baking powder, salt and xanthan gum. Pulse a few times until evenly mixed. In a small bowl whisk the eggs and add the apple cider. Slowly add the egg mixture into the flour mixture in the food processor. Mix until dough forms. Remove the dough and wrap it in plastic wrap. Refrigerate for 30 minutes. This will make the dough less sticky and easier to use when you roll it out.

Use parchment paper and rolling pin to make a large rectangle with the dough and cut 4×4 egg roll wrapper sized squares out with a butter knife or pizza cutter. The dough is naturally sticky that it seals nicely once filled. If it’s too sticky use a little xanthan gum on your hands or parchment paper.

How To Roll Your Egg Rolls:

Take each rolled out piece of dough and brush with a little bit of egg wash on one end. On the opposite side, place about a tablespoon of the filling horizontally across the dough. Start rolling like you would a burrito (albeit a tiny burrito), tuck in the sides, and place it seam side

Take each rolled out piece of dough and brush with a little bit of egg wash on one end or water. On the opposite side, place about a tablespoon of the filling horizontally across the dough. Start rolling like you would a burrito, tuck in the sides, and place it seam side. DO NOT OVERFILL!

If you want to bake it, preheat oven at 425 F and put the egg rolls on a tray with parchment paper (not on a silicone mat) and bake it for 15 minutes or until crispy. If you want to fry it, then put the tray in the refrigerator for 15 minutes. Fry the egg rolls in avocado or vegetable for 4 to 5 minutes on each side or until golden brown. Serve right away with your favorite side sauce.

Wrong Ways to Roll 

Common mistake is to not fold over and tuck good enough. Oil seeps in and will make your egg roll greasy. Plus, big holes = your egg roll will fall apart while frying.

Can You Freeze These Egg Rolls?

If you want to freeze the egg rolls, lay the rolls in a single layer inside a gallon freezer bag. If they overlap, they might freeze and stick together. They can touch side by side, but try not to overload bag. When ready to cook, do NOT defrost, or they will be a soggy, deformed mess. Fry the egg rolls frozen.

Can These Eggrolls Be Baked Or Air Fried?

I did try both methods and while they work, I still recommend frying them. Deep frying the eggrolls will make the wrappers beautifully golden and very crispy. If you bake or air fry the eggrolls, they will crisp up but the wrapper also get a little dry and are more doughy.

Keto Egg roll Wrappers

Recipe by Lucy ChesnaCourse: AppetizersCuisine: ChineseDifficulty: Moderate
Servings

20

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Easy to make, easy to bake! These keto friendly, low carb egg rolls are the perfect replacement for those Chinese take out cravings! 

Ingredients

  • 2 cups almond flour

  • 6 tbsp. coconut flour

  • 2 tsp, baking powder

  • 4 tsp. xanthan gum

  • 1 tsp. salt

  • 2 tbsp. water

  • 2 tbsp. apple cider vinegar

  • 2 eggs, room tempature

Directions

  • In a food processor, add your almond flour, coconut flour, baking powder, salt and xanthan gum. Pulse a few times until evenly mixed.
  • In a small bowl whisk the eggs and add the apple cider. Slowly add the egg mixture into the flour mixture in the food processor. Mix until dough forms.
  • Remove the dough and wrap it in plastic wrap. Refrigerate for 30 minutes. This will make the dough less sticky and easier to use when you roll it out.
  • Use parchment paper and rolling pin to make a large rectangle with the dough and cut 4×4 egg roll wrapper sized squares out with a butter knife or pizza cutter. The dough is naturally sticky that it seals nicely once filled. If it’s too sticky use a little xanthan gum on your hands or parchment paper.
  • Fill the dough into one of the 4×4 egg roll wrappers and fold it like the directions up ablove.
  • If you want to bake it, preheat oven at 425 F and put the egg rolls on a tray with parchment paper (not on a silicone mat) and bake it for 15 minutes or until crispy.

  • If you want to fry it, then put the tray in the refrigerator for 15 minutes. Fry the egg rolls in avocado or vegetable for 4 to 5 minutes on each side or until golden brown.
  • Serve right away with your favorite side sauce.
Nutrition Facts

Serving Size 20

Servings 2


Amount Per Serving
Calories 383
% Daily Value *
Total Fat 7g11%
Total Carbohydrate 4g2%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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