These Low Carb Dumpling Spring Rolls are a delightful, healthy alternative to traditional spring rolls, perfect for those who are cutting down on carbs but still want to enjoy delicious flavors. Packed with a savory beef filling infused with garlic, ginger, and scallions, the rolls are wrapped in Chinese cabbage instead of the typical spring roll wrappers. They are then lightly fried and baked, resulting in a crisp and flavorful bite that’s perfect as an appetizer or a light meal. These rolls are low-carb, nutritious, and full of flavor.
Ingredients:
For the Filling:
- 1 kg beef mince
- 2 cubes garlic paste or 2 teaspoons minced garlic
- 2 cubes ginger paste or 2 teaspoons minced ginger
- 4 shallots or scallions, sliced
- Salt and pepper to taste
For the Spring Rolls:
- 1 wombok (Chinese cabbage), you will only use half
- 2 tablespoons olive oil (for frying)
- Olive oil spray (for cooking)
Instructions:
- Prepare the cabbage leaves: Remove the outer leaves of the wombok (Chinese cabbage). Carefully peel off the large, intact leaves and set them aside. You will use these to wrap the filling. Bring a pot of water to a boil and blanch the cabbage leaves for 1-2 minutes until softened, then drain and set aside to cool.
- Cook the filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced beef, garlic paste, ginger paste, and sliced scallions to the pan. Sauté the beef until it achieves a rich brown color and is thoroughly cooked, taking approximately 6 to 8 minutes. Season with salt and pepper to taste, then remove the mixture from the heat and let it cool slightly.
- Assemble the spring rolls: Lay one softened cabbage leaf flat on a clean surface. Place a spoonful of the beef mixture onto the leaf near the edge closest to you. Roll the cabbage leaf around the filling like a burrito, folding in the sides as you roll to secure the filling inside.
- Cook the spring rolls: Heat a non-stick pan over medium heat and lightly spray it with olive oil. Add the cabbage-wrapped spring rolls to the pan, seam-side down, and cook for 2-3 minutes on each side until the cabbage is golden and slightly crispy. Transfer the spring rolls to a baking sheet, spray with a bit more olive oil, and bake in a preheated oven at 180°C (350°F) for 10-15 minutes to ensure they are cooked through and the cabbage is crispy.
- Serve: Remove the spring rolls from the oven and let them cool slightly before serving. These rolls can be served with a low-carb dipping sauce of your choice, such as soy sauce, tamari, or a garlic-ginger dipping sauce.
Conclusion:
These Low Carb Dumpling Spring Rolls are a fantastic, healthy alternative to traditional spring rolls. The tender cabbage wraps hold a flavorful beef filling that’s perfectly seasoned with ginger, garlic, and scallions. They are lightly fried and baked to golden perfection, providing a satisfying crunch without the carbs. Perfect as a starter, snack, or light meal, these spring rolls are a flavorful and nutritious option for any occasion.
Low Carb Dumpling Spring Rolls
A low-carb take on spring rolls using Chinesecabbage to wrap a flavorful beef filling infused with garlic, ginger, andscallions. Lightly fried and baked for a healthy, satisfying meal.
Ingredients
For the Filling:
- 1 kg beef mince
- 2 cubes garlic paste or 2 teaspoons minced garlic
- 2 cubes ginger paste or 2 teaspoons minced ginger
- 4 shallots or scallions sliced
- Salt and pepper to taste
For the Spring Rolls:
- 1 wombok Chinese cabbage, you will only use half
- 2 tablespoons olive oil for frying
- Olive oil spray for cooking
Instructions
- Prepare the cabbage leaves: Remove the outer leaves of the wombok (Chinese cabbage). Carefully peel off the large, intact leaves and set them aside. You will use these to wrap the filling. Bring a pot of water to a boil and blanch the cabbage leaves for 1-2 minutes until softened, then drain and set aside to cool.
- Cook the filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced beef, garlic paste, ginger paste, and sliced scallions to the pan. Sauté the beef until it achieves a rich brown color and is thoroughly cooked, taking approximately 6 to 8 minutes. Season with salt and pepper to taste, then remove the mixture from the heat and let it cool slightly.
- Assemble the spring rolls: Lay one softened cabbage leaf flat on a clean surface. Place a spoonful of the beef mixture onto the leaf near the edge closest to you. Roll the cabbage leaf around the filling like a burrito, folding in the sides as you roll to secure the filling inside.
- Cook the spring rolls: Heat a non-stick pan over medium heat and lightly spray it with olive oil. Add the cabbage-wrapped spring rolls to the pan, seam-side down, and cook for 2-3 minutes on each side until the cabbage is golden and slightly crispy. Transfer the spring rolls to a baking sheet, spray with a bit more olive oil, and bake in a preheated oven at 180°C (350°F) for 10-15 minutes to ensure they are cooked through and the cabbage is crispy.
- Serve: Remove the spring rolls from the oven and let them cool slightly before serving. These rolls can be served with a low-carb dipping sauce of your choice, such as soy sauce, tamari, or a garlic-ginger dipping sauce.