Description
Golden, crunchy, and filled with savory goodness — these baked egg rolls are a healthier twist on classic takeout, made with simple ingredients and zero deep frying!
Ingredients
1 cup shredded cooked chicken (or ground pork)
1 cup finely chopped cabbage
¼ cup diced carrots
2 tbsp green onions, chopped
2 tbsp soy sauce or coconut aminos (low-carb option)
1 tbsp sesame oil (divided use)
1 clove garlic, minced
1 tsp ginger, grated
8–10 large low-carb tortillas or lettuce wraps
Optional: 2 tbsp crushed almonds or sesame seeds (for extra crunch)
Instructions
Preheat oven to 400°F (200°C).
In a bowl, mix shredded chicken, cabbage, carrots, green onions, soy sauce, ½ tsp sesame oil, garlic, and ginger until well combined.
Lay each tortilla flat and place about 2–3 tbsp of the mixture near one edge.
Roll up tightly like a burrito, folding in the sides as you go.
Place seam-side down on a parchment-lined baking sheet. Lightly brush tops with remaining sesame oil.
Bake for 15–18 minutes or until golden brown and crispy.
Serve warm with duck sauce, mustard, or your favorite keto dipping sauce.
- Prep Time: 15 mins
- Cook Time: 18 mins
Nutrition
- Serving Size: 4 (2 egg rolls each)
- Calories: 220
- Fat: 10g
- Carbohydrates: 6g
- Protein: 20g