“Egg Rolls”: Low Carb, Keto, Guten Free, All That Good Stuff

These were super simple to make! And they taste great, like an egg roll/pot sticker.

To start, make a fathead dough. A basic fathead dough is to melt two ounces of cream cheese into about a cup to a cup and a half of shredded mozzarella cheese in the microwave for a minute.

When it’s fully melted and comes together into a bit of a dough looking mass, crack an egg and mix that in well. Then add about 1 and 3/4 cups of almond flour and mix that in, then kneed the dough until it’s a nice doughball. Let it rest for a while so it’s not so sticky, and if it is too sticky, just sprinkle some extra almond flour and mix it in.

For this recipe, I doubled the fathead dough recipe.

For the filling, I took a pound of pork, and to that added diced cabbage, fresh ground ginger, fresh ground garlic, diced green onion, a couple splashes of soy sauce, salt and pepper, and a couple capfuls of some saké.

For the wrappers, a formed the fathead dough into a loaf, then cut off a small piece, rolled it into a ball, and smashed it flat with my tortilla press. Then I just spooned some filling into it, and rolled it up. Then into the deep fryer for a few minutes, and since they were kind of thick, an additional minute in the microwave to ensure the pork was cooked all the way through.

They turned out delicious! The outside was a little dark, but still good. Crunchy exterior with a nice juicy and moist filling with that great classic flavor!