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Recipes - Asian Chicken & Cabbage Eggrolls

Recipe Name

Asian Chicken & Cabbage Eggrolls

Submitted by

lisaj2791

Recipe Description

Low Carb High Fat

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	30	Ready In (minutes)	50

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Asian Chicken & Cabbage Eggrolls
Ingredients
Amt.	Measure	Ingredient



1	pound	ground chicken
4	cups, shredded	Cabbage raw
2	medium (4-1/8" long)	green onions
1	large	eggs
1	tablespoon	sesame oil
1	tablespoon	soy sauce
1	tablespoon	garlic minced
1/3	tablespoon	fish sauce
1	teaspoon	Five Spice
1	teaspoon	rice vinegar
1/2	teaspoon	black pepper
1/4	teaspoon	salt

Eggroll Wrap
Ingredients
Amt.	Measure	Ingredient



8	ounces	cream cheese, softened (8 ounce package)
3	large	eggs
1	teaspoon	1 cup Stevia in the Raw or Swerve
1/2	cup	Almond Flour
1/2	teaspoon	baking powder
1/2	teaspoon	garlic powder
1/4	teaspoon	onion powder
1/4	cup, fluid (yields 2 cups whipped)	heavy cream (1/4 cup)

Steps

Sequence	Step

1	Beat Cream cheese with mixer until blended smooth, add the remaining ingredients. Mix until smooth.
2	Take a piece of parchment and spread a very thing layer of the mixture onto the paper and microwave it for 1 minute. Take it out and place the paper on a dish towel since it will be steaming. Let it cool completely then gently take a butter knife and free the edges all the way around and then it will peel right off the paper.
3	Add 1/4 cup of chicken mixture onto one end. CAREFULLY roll up the egg roll tucking the sides in. Using your finger, put a liberal amount of egg all over the free edge of the wrapper and carefully and completely seal the egg roll. Fry the egg rolls one at a time or if frying multiple rolls, place at least an inch apart. Remove from oil and drain on paper towels.

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