Spring rolls are a Chinese takeout fave, but it's tough to indulge in them when you're on a low-carb diet. Luckily, it's pretty easy to make the adjustments you need for a low-carb, high-flavor version of the classic. The recipe below will show you how.
To make these healthy spring rolls extra-flavorful, you'll first marinate the chicken in a combination of coconut aminos, ginger and garlic. Once it's cooked, the meat is shredded and rolled into blanched cabbage leaves with an assortment of raw veggies. Everyone will love the results!
Low-Carb Chicken Spring Rolls
8
35 minutes
10 minutes
45 minutes
3 chicken breasts
1/4 cup coconut aminos
2 cloves garlic, minced
1 teaspoon grated ginger
8 white cabbage leaves
1 teaspoon coconut oil
2 medium carrots, julienne
2 spring onions, julienne
1 large cucumber, julienne
1/4 cup cilantro, chopped
Place the chicken breasts in a bowl. Whisk together the coconut aminos, garlic and ginger, and pour the mixture over the chicken. Refrigerate until ready to cook.
Meanwhile, blanch the cabbage leaves in boiling water for 1 minute. Run under cold water to cool, pat dry and set aside.
Heat the coconut oil in a pan over high heat, and add the chicken. Cook for 5 minutes per side, or until cooked through. Remove from the pan and shred with two forks. Set aside.
Assemble the spring rolls. Place a cabbage leaf on a work surface, and top with 1/8 of the carrots, spring onions, cucumber and cilantro. Top with 1/8 of the chicken, and roll like a burrito.
Chill until ready to serve.