For individuals who are reducing their carb intake without sacrificing flavour, these Low Carb Dumpling Spring Rolls are a tasty and nutritious substitute for classic spring rolls. Instead of using the usual spring roll wrappers, the rolls are wrapped in Chinese cabbage and include a flavourful beef filling that is flavoured with ginger, garlic, and scallions. After that, they are baked and gently fried, giving them a crunchy, tasty taste that goes well with a light meal or as an appetiser. These rolls are flavourful, healthy, and low in carbohydrates.
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. These 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:
An excellent, healthful substitute for conventional spring rolls are these Low Carb Dumpling Spring Rolls. The succulent cabbage wrappers contain a tasty beef filling that has been expertly seasoned with scallions, ginger, and garlic. They have a pleasing crunch without the added carbohydrates thanks to their delicate frying and golden baking. These spring rolls are a tasty and wholesome choice for any occasion, and they’re great as an appetiser, snack, or light dinner.