This page may contain affiliate links. Any commissions earned means I can continue providing you free recipes. You can see the full disclaimer here. https://wp.me/Par0A1-uK

I wasn’t really sure what to call these, they kind of look like spring rolls but are actually based off my old steamed dumpling recipe (which I am still determined to recreate somehow with a decent wrapper!). I would combine all these ingredients together in a bowl and make the dumplings using rice paper wrappers and then steam them. These are rolled in cabbage leaves making them very low carb, the filling is more or less the same with the same flavours and the soy (tamari) and sesame oil are drizzled over the top after cooking instead of added and heated during cooking.

A lot of people don’t agree with using tamari soy sauce because while it is wheat free it is still a soy product. In this case you can use coconut aminos but the carbs are usually much higher. Some people also don’t agree with sesame seed oil since it is a seed oil. I agree for not heating sesame seed oil and using for cooking or frying, which I used to do with my old recipe. This recipe we will drizzle the cold sesame oil over the top of the finished rolls, which is the only way I use it now. Try and get cold pressed sesame oil. One thing about these rolls is that although delicious they don’t have a very high fat content so aren’t incredibly filling. For this reason I usually make them as a snack or you can choose a fatty side to serve them with.

Although you will only use about half a full Chinese cabbage, you will still need whole cabbage leaves, leaves off a half a cabbage won’t do. You need leaves that are fully intact and a halved cabbage will see almost all the leaves sliced, making them unsuitable for wrapping. Get a whole cabbage and use what’s leftover in a different recipe instead, like this Konjac Noodle Cabbage Stir Fry!

Print Pin

5 from 1 vote

Low Carb Dumpling Spring Rolls

Pork dumpling filling rolled in cabbage leaves and baked in the oven.

Course Appetizer, Main Course, Snack

Cuisine Asian, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword gluten free dumplings, gluten free spring rolls, keto dumplings, keto egg rolls, keto spring rolls, lchf dumplings, lchf egg rolls, lchf spring rolls, low carb dumplings, low carb egg rolls, low carb nikki, low carb spring rolls, paleo dumplings, paleo spring rolls

Prep Time 15

Cook Time 25

Total Time 40

Servings dumpling rolls

Calories 179.5kcal

Ingredients

1 kg pork mince
2 cubes garlic paste or 2 tsp minced garlic
2 cubes ginger paste or 2 tsp minced ginger
4 shallots/scallions, sliced
2 tbsp olive oil, for frying
1 wombok (Chinese cabbage) you will only use half of this
olive oil spray
tamari soy sauce, to serve can sub with coconut aminos for paleo
sesame seed oil, to serve
salt
pepper

Instructions

Heat olive oil in pot on the stove and saute the spring onions for a few minutes. Add the garlic and ginger, fry about 1 minute. Add your pork mince and season with salt and pepper. Cook until pork mince is cooked through. Set aside.
Place a large pot of water on the stove and bring to a boil. Peel off any leaves that have gone bad on the outside of the wombok and discard. Carefully pull leaves off one at a time, taking care not to rip them. You want to use the big outer leaves first and then when you run out, the smaller inner leaves. Trim the ends of the stem, about where the green leafy but starts. Reduce boiling water to a simmer and add 3-4 leaves to the pot. Push them down into the water with tongs so they are fully submerged for about 30 secs. You don’t need to cook them, you just want them soft enough that you can bend and work with them. Transfer to a strainer. Then to a plate. Repeat with the rest of the leaves.
Lay a cabbage leaf spread out on your chopping board. Place a spoonful of meat at the bottom of the leaf. The amount will depend on how big your cabbage leaf is, if you put too much it will spill out when you try to roll it. Fold over the bottom of the cabbage leaf stem. There is a photo to show you what I mean. Fold over the sides and then roll it up carefully.
Lift carefully and place on a baking tray lined with baking paper and sprayed with oil. Repeat for the rest of the cabbage and pork mince.
When you have all your rolls on trays, spray with more oil. Bake in the oven at 200C for approximately 15 minutes.
Serve drizzled with tamari and sesame seed oil.