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Weight LossLow-Carb Keto Spring Rolls with Ginger Dipping Sauce (keto, paleo + dairy-free)
March 2, 2016 By
Leanne Vogel
October 1, 2018
Low-carb, keto spring rolls made with cabbage leaves instead of rice wraps. Filled with keto tender pork pieces, cilantro coleslaw and MCT oil.
This keto spring roll recipe is one of many delicious keto recipes in The Ketogenic Cookbook by Jimmy Moore and Maria Emmerich. This specific keto recipe from the cookbook is naturally dairy-free, so I didn’t have to make many substitutions before sharing it with you. The Ketogenic Cookbook boasts keto recipes with simple prep, whole food ingredients, with a focus on healing the body. Right up my keto alley!
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I'm ready!I boosted the general awesomeness of the keto ginger dipping sauce by adding a scoop of Vital Proteins Collagen Protein Beef Gelatin (with the green top). It doesn’t affect the consistency of the warmed keto sauce and provides a source of gut healing power to your day with minimal effort. Win!
Vital Proteins Collagen Protein Beef Gelatin is virtually odorless and tasteless, making it extremely versatile. It will “gel” in cold liquids. As a result, gelatin is ideal for hot preparations like keto soups, keto broths, keto sauces or keto gravy as a natural protein booster and thickener, or used in baking. You can also add gelatin to hot beverages like herbal tea or a frothy keto Rocket Fuel Latte. Health wise, gelatin, as opposed to collagen, has the advantage of taking slightly longer to digest, and coats the small intestine, making it beneficial for gut healing diets like GAPS, AIP or SCD.
Did you know MCT oil also comes in powdered form? Ya! In its powdered state, it's much easier to use, travel with, and incorporate into your favorite recipes. Plus, if you've experienced digestive issues with MCT oil before, MCT oil powder is a lot gentler on the gut. Check out my favorite brand of MCT oil powder here.
The only trick to this keto recipe is being patient with the cabbage preparation. The leaves, the blanching, if you can get over this process, you’re ace. And the end result is just so darn delicious that it’s worth the preparation steps. And, once you’ve made this keto recipe once, you’ll fly through the second, third and fourth time. Yes, there will be a fourth time. It’s that good.
- 3 quarts of water
- 1 tablespoon grey sea salt
- 1 head green or purple cabbage
- cilantro stems or chives for garnish (optional)
- ¼ cup finely chopped green onions
- 2 tablespoons finely chopped parsley
- 2 cloves garlic, minced
- 1 tablespoon MCT oil
- 2 teaspoons lime juice
- 1 teaspoon grated fresh ginger
- ½ teaspoon grey sea salt
- ¼ teaspoon grated lime zest
- ¼ teaspoon fresh ground black pepper
- ½ pound ground pork, chicken or turkey
- 1 tablespoon coconut oil
- ¼ cup beef or chicken bone broth
- 3 tablespoons coconut oil
- 2 tablespoons lime juice
- 1 drop alcohol-free stevia
- 1 tablespoon almond butter or sunflower seed butter
- 1 tablespoon coconut aminos
- 1 teaspoon fish sauce
- 1 teaspoon grated fresh ginger
- ½ clove garlic, minced
- 1 scoop (20 grams) ] Vital Proteins Collagen Protein Beef Gelatin
- Fill a pot with water and salt. Bring to a boil. Meanwhile, add 24 ice cubes to a bowl with cold water.
- Remove 8 outer leaves from the cabbage. Make a cut through each cabbage leaf at the base where it attaches to the core. Trim some of the woody stems from the leaves. Set the rest of the head of cabbage aside to use for filling.
- Place the 8 cabbage leaves in the boiling water and blanch for 1 minute. Remove from the hot water and add to the ice bath for 1 minute. Remove from the ice bath and set aside on a towel.
- In a large bowl, combine all filling ingredients but pork and coconut oil. Add 2 cups of chopped cabbage (from the remaining head of cabbage) into the mixture. Allow the mixture to marinate while you prepare the ground pork. Add pork and coconut oil to a pan and cook until no longer pink. Transfer pork to the bowl of marinated ingredients.
- Set 1 leaf out on your working surface and fill with ¼ cup of the filling mixture. Fold the base end over the filling and fold both sides in and over the filling so that it seals the open edges. Continue to roll to the end of the lead, wrapping tightly. Tie with a stem of cilantro or chive. Repeat with remaining leaves.
- Lastly, combine all sauce ingredients but gelatin in a small saucepan. Continue to whisk on low until coconut oil has melted. Add gelatin and whisk to combine. Serve warm with spring rolls.
View Nutrition Information (once on page, scroll down)
What other rice wrap recipes could you see cabbage leaves being good as a replacement? Let’s chat about it in the comments!
This entry was tagged: bone broth, cabbage, eating high-fat, eating keto, eating low-carb, high-fat cooking, high-fat recipes, keto, keto cooking, keto diet, keto life, keto recipes, ketosis, low-carb cooking, low-carb paleo, low-carb recipes
Hi! I'm Leanne (RHN FBCS)
a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
