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Low Carb Baked Chicken Spring Rolls:


2 very large nappa cabbage leaves sliced into thin strips
1 small yellow bell pepper sliced into thin strips
1 Tbs Coconut Secret Organic Raw Coconut Aminos Soy-Free Seasoning or Soy sauce
3 ounces cooled diced chicken breast
2 green onions chopped
6 Yamamotoyama Sushi Soy Wrapper, Original
Non Stick cooking spray

For the sauce mix:
1 Tsp Guy's Award Winning Sugar Free BBQ Sauce, Original
2 Tsp Coconut Secret Organic Raw Coconut Aminos Soy-Free Seasoning or Soy sauce


Put the sliced nappa cabbage, bell peppers, and 1 Tbs coconut aminos into a microwave steamer and cook for 4 minutes. Spread out on a sheet pan to cool and tilt the sheet pan up on one side while it is cooling so that any moisture dribbles down and away from the veggies.

Once the veggie mix is cooled, mix the chicken, and cooled veggies, and green onions together. Preheat your oven to 300 degrees.

Place a soy wrapper in front of you with a corner pointing towards you. Place one heaping Tbs (1/6 of the mixture) of the veggie meat mixture about 1 inch from the closest corner point. Roll tightly to about the middle of the wrap and fold each corner side in and finish rolling to the end. Do this with all 6 wraps. Place on a baking sheet sprayed with non stick spray. Spray the top of the eggrolls lightly with non stick spray and place in the oven for 10 minutes. Take them out and flip them over and place back into the oven for another 10 minutes. Take out and let cool while you make the quick sauce. Serve with sauce for dipping.

Makes 6 spring rolls.

This is the Microwave steamer I use.

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