https://www.youtube.com/embed/iABq6doSRs0
Welcome all! Papa G here. Today I present
low carb egg rolls, I've been working on this recipe for over a year now and I
finally found the right ingredients to create a low carb wrapper that won't
fall apart when you fill and roll it. Let's get started. Before we begin, be
sure to make my spicy sweet Asian sauce. We'll be using it in the filling and it
makes a great dipping sauce as well. I'll have a link in the description below for
that recipe. Add 2 cups of almond flour to a large mixing bowl; some salt; xanthan
gum; and the most important ingredient - gluten. As in pizza dough, gluten adds the
structural protein and the elasticity we need to help keep the wrappers together
as we roll them. We'll be using less than a quarter cup for this recipe, so our
carbs will still remain very low. Whisk together the dry ingredients to combine
as well as break up any clumping. Add one large egg and just a bit of water.
Use
your hands to mix and combine. Keep mixing the dough until it comes together
and looks something like this. You can use a hard surface, but I find it easier
just to use both hands to knead the dough. Continue to press and fold the
dough over itself, kneading it for at least five minutes. This kneading process
is necessary to add strength to the dough. When you finish kneading, form the
dough into a ball and wrap it with some plastic wrap.
Place in the refrigerator
for at least three hours to overnight to rest. For our filling, add 8 ounces of
ground pork to a mixing bowl; add some Ssambal Oelek; minced garlic; sesame oil;
rice vinegar; and some Chinese five-spice. Use your hands to mix and combine. Cover and place in the refrigerator to
marinate for at least 30 minutes to overnight. To a skillet on medium-high
heat, add the marinated pork - breaking it up as it cooks.
Stir in 1 chopped green
onion stalk. Add some salt and continue to cook and stir the pork until it's
just about cooked. Add some shredded cabbage and cook until the cabbage is
slightly wilted. Finally, stir in 2 tablespoons of my spicy sweet Asian
sauce. Cook this for about a minute or two. Remove to a paper towel-lined plate
or bowl to drain and cool. Take the dough from the refrigerator and remove the
plastic wrap. Knead the dough for about 30 seconds. Shape into a circle and place
on a cutting surface. Using a knife, section the dough into 16 pieces.
Shape
each section into a small disc shape. Prepare some wax paper squares to hold
the wrappers as we prepare them. You can flatten the dough using a rolling pin
between two pieces of parchment paper, but I find this tortilla press is much
more efficient and frankly, much easier to use. Just place a piece of plastic
wrap on the bottom. Add the dough. Cover with another piece of plastic wrap; and press. Peel back the plastic to reveal our egg
roll wrapper that's flexible and strong enough to hold up when we roll the
filling. Place on some wax paper and repeat the process until all the
wrappers are formed. Dab the cool pork with a paper towel to remove any excess
grease. Place about a tablespoon of pork filling into a wrapper and slowly bring
one edge over the top and wrap the ends and tuck the filling as you roll. Pinch together the dough to cover any
openings that may exist.
Repeat until all the egg rolls are rolled. Fry the egg
rolls in oil heated at 375°F for about 2 to 3 minutes or until the outer
crust is nice and brown. You may need to turn the egg rolls as they cook, to
ensure even cooking. Rremove to a paper towel-lined plate to drain and cool.
Serve warm with my hot mustard and spicy sweet sauces and enjoy! There you have it folks! My low carb egg roll recipe. A great
appetizer or snack when that Chinese food craving comes a knockin. I hope you
enjoyed this video. If you did, please like and consider subscribing. Thanks for
watching and I'll see you next time!.
