Share our low carb recipes!

Low Carb Springrolls (Almost)

So I wanted to make some low carb springrolls, found me a recipe for springroll pastry and went about it. Unfortunately they didn’t crisp up like spring rolls, and I think I maybe needed to roll it a LOT thinner! But … they were delicious. We branded this one a true success even though they turned out to be something other than springrolls.



Low Carb Springrolls (Almost)
5.0 from 1 reviews
Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Serves: 12
  • 2 cups LC Pasta Flour
  • 2 eggs
  • 2 TBS water
  • 1 medium onion
  • 2 cloves garlic
  • 1 TBS soy sauce
  • 2 tsp ginger
  • 2 TBS peanut oil
  • 600g chicken mince
  • 1 medium carrot grated
  • 1/4 cup coconut cream
  • 1/2 cup chicken stock
  1. For the pastry – Mix eggs, pasta flour and 2 TBS water together in a bowl.
  2. Knead for 2 mins or until it becomes uniform in consistency.
  3. Refridgerate the dough for 2 hours or overnight.
  4. Meanwhile, cook your filling!
  5. Heat peanut oil in a pan and cook onion and chicken mince, Add all other ingredients except the coconut cream and allow to simmer and for liquid to evaporate.
  6. Turn off heat and add coconut cream and stir.
  7. Remove pastry from fridge and cut into 24 small pieces. Roll each piece out as thin as you can.
  8. Fill with mince mixture and wrap, making sure you tuck the ends in.
  9. You can freeze these at this stage if you wish.
  10. Heat oil either in a pan or deep dryer and cook until browned on the outside.
Serving size: 2 springrolls Calories: 190 Fat: 10.8g Saturated fat: 2.8g Carbohydrates: 2.2g Protein: 20.4g


  1. should be called chiko rolls lol- as they look like chiko rolls =)

    1. They sure do! Tasted like spring rolls, but yes – looked very much like mini chiko rolls?

      Spricko rolls perhaps?

  2. I made these tonight, except i used a different filling (left overs) – i rolled the dough through pasta maker to make it super thin and cooked them in conventional oven, and although they had a slightly hard shell, they still weren’t cripsy, which is why i wanted to know if you had deep fried yours, or fried them in a pan?

    1. I deep fried mine that night, but I do think doing them in the oven might be a good option to try.

  3. These look great! Could you substitute the pasta flour for buckwheat flour?

    1. Also could you run the pastry through a pasta machine to get the required thinness?

    2. Quite possibly, but Buckwheat flour is still quite high in carbs

Rate this recipe!

Rate this recipe: