Low Carb Dumpling Spring Rolls

These Low Carb Dumpling Spring Rolls are a delicious and healthy alternative to traditional spring rolls for people who are cutting back on carbohydrates without compromising flavor. The rolls have a flavorful beef filling flavored with ginger, garlic, and scallions, and are wrapped in Chinese cabbage rather than the typical spring roll wrappers. They are then baked and gently fried, which gives them a crispy, delicious flavor that pairs nicely as an appetizer or with a light dinner. These rolls are low in carbs, tasty, and nutritious.

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)

Directions:

Get the cabbage leaves ready:

Take off the wombok’s (Chinese cabbage) outer leaves. The huge, undamaged leaves should be carefully peeled off and left aside. T

hese are what you’ll use to wrap the filling. The cabbage leaves should be blanched for one to two minutes in a kettle of boiling water before being drained and allowed to cool.
Prepare the filling:

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the cut scallions, ginger paste, garlic paste, and minced meat to the pan.

The beef should be sautéed for 6 to 8 minutes, or until it is well cooked and has a deep brown colour. After adding salt and pepper to taste, turn off the heat and allow the mixture to cool a little.

Put the spring rolls together:

On a spotless surface, place one softened cabbage leaf flat. Put a dollop of the meat mixture on the leaf nearest to your edge.

To seal the food within, wrap the cabbage leaf around it like a burrito, folding in the sides as you go.
Prepare the spring rolls:

Lightly coat a non-stick pan with olive oil and heat it over medium heat. Seam-side down, add the cabbage-wrapped spring rolls to the pan.

Cook for 2 to 3 minutes on each side, or until the cabbage is brown and beginning to crisp up.

To make sure the spring rolls are cooked through and the cabbage is crispy, move them to a baking sheet, brush with a little extra olive oil, and bake in a preheated oven at 180°C (350°F) for ten to fifteen minutes.

Before serving,

take the spring rolls out of the oven and allow them to cool a little. You may serve these rolls with whatever low-carb dipping sauce you choose, including tamari, soy sauce, or a garlic-ginger dipping sauce.
In summary:

These Low Carb Dumpling Spring Rolls are a great, healthy alternative to traditional spring rolls. A delicious beef filling, beautifully seasoned with garlic, ginger, and scallions, is housed inside the juicy cabbage wraps. Their golden baking and delicate frying give them a satisfying crunch without the extra carbs. These spring rolls provide a delicious and healthy option for any meal, whether it’s as a light supper, snack, or appetizer.