Keto Avocado Egg Rolls
Avocado eggrolls were one of our favorite appetizers at the Cheesecake factory, so we decided to make them keto!
What you will need:
Ingredients
3 large avocados (peeled, pitted, & diced)
4 tablespoons sun-dried tomatoes packed in oil (chopped)
3 tablespoons minced red onion
3 tablespoons fresh cilantro (chopped)
1 teaspoon salt
1 tsp powdered garlic
1 egg (beaten) for egg wash to seal egg rolls.
Oil for frying, we use avocado oil. You could also put these eggrolls in an airfryer.
We used Joseph’s Lavash Bread as the wrapper. You could also use Cutdacarb.
Dipping Sauce
2 tablespoons of water
2 tablespoons cashews
½ cup chopped fresh cilantro
1 tsp garlic powder
5 tsp of allulose
1 tablespoon of honey substitute
We use Nature’s Hollow, (aff link) https://amzn.to/3sKpsxw
1 teaspoon ground cumin
1 teaspoon coriander
1 tablespoon of avocado (more if needed)
½ teaspoon Worchester sauce
½ teaspoon salt
Directions:
Dice the avocados and add them to a bowl. Add in the chopped sun-dried tomatoes, chopped redo onion, cilantro, salt and garlic powder. Toss to combine, being careful not to crush the avocado pieces.
Cut the Lavash bread into 3 strips. Brush egg wash on the sides, this will act as a glue to keep the eggroll together. Place a heaping tablespoon at the bottom of the bread and wrap the sides in and roll them up. Heat oil to medium heat and fry the egg roll. The eggrolls will only take a couple minutes so keep and eye on them and rotate them to make sure they are brown on all sides.
For the sauce combine all the ingredients into a blender and blend it until smooth. Serve with your eggrolls and enjoy!
We estimate that these eggrolls have around 5 net carbs each. The majority of the carbs comes from the lavash bread. (Each sheet has 12 grams of net carbs)
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