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Low Carb Veggie Spring Rolls:


2 cups nappa cabbage leaves sliced into thin strips
1 mini red bell pepper, diced
1/4 cup red onion diced
Sea salt and pepper
1 Tbs water
3 Yamamotoyama Sushi Soy Wrapper, Original

Dipping sauce: 3 Tsp Coconut Secret Organic Raw Coconut Aminos Soy-Free Seasoning or Soy sauce


Put the sliced nappa cabbage, bell peppers, and onion into a microwave steamer with 1 Tbs water and sat and pepper and cook for 4 minutes. Put into a strainer to drain out any liquid and let the veggie mixture cool.

Once the veggie mix is cooled, dry any excess moisture with paper towels.

Place a soy wrapper in front of you with a corner pointing towards you. Place one 1/3 of the veggie 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 3 wraps. Place in the air fryer and cook 3 minutes at 370. Take them out and flip them over and place back into the air fryer for another 2 to 3 minutes until the outside is crispy. Serve with coconut aminos for dipping.

Makes 3 spring rolls. Serving size is one spring roll.

This is the Microwave steamer I use and if you'd like an air fryer you can get one here.

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