Here is my first attempt at some low carb eggrolls. They still need some work but I give them 3.5/5. They came out very crispy, something that I find is hard when eating LC. I will try to make these again, and update my recipe.
Low Carb Egg-rolls
1.5 lbs ground pork
1/2 julienne carrot
1 stalk celery, minced
1/2 med onion, minced
3-4 cloves garlic, minced
2 tbs soy sauce
1/2 tsp hot sauce
1/2 tsp black pepper
Dried Bean Curd sheets or Soya Wrappers
Combine all the filling ingredients, except the wrappers. If using the dried bean curd sheets, soak them in water for ~20-30 secs (don’t soak too long or they will be too soft to use). Try to separate the sheets and flatten them out. The ones I had were crumbled in the package, so they were very hard to use. If they weren’t broken up I think this would have worked really well. Cut the wrapper into ~5-6in square and put a couple tablespoons of the filling on the wrapper, wrap like a burrito, roll the wrapper over the filling then tuck in the sides and continue to roll.
If using the soya wrappers (and this is much easier, but I think slightly higher in carbs) Cut the sheet into 5-6 in squares, and do the same as above. However, I found with the soya wrappers, which are much thicker, you just need to cover the filling, don’t have much overlap or it will be too thick and will just come apart in the fryer. You may need to trim off the excess.
Deep fry the egg-rolls at 360F for ~ 10 mins until an internal temperature of 170F is reached. I deep fried my rolls and they came out ok, but I think it would be easier and the wrappers would stay on better if you shallow fried them in a skillet. I would recommend that in the future.