I was so tired of all my plain, low histamine go-to meals and then…I got my hands on some spring roll paper! I’ve been making these Low Carb High Protein Spring Rolls allll week and they really taste restaurant quality. They’re SO easy, so delicious, also a great way to get protein and veggies in (plus they’re really low carb if that is something you’re trying to be mindful of). I have a lot of dietary restrictions right now but you can customize them however you want! This recipe makes about 4 spring rolls. Here’s a video of how I made my Homemade, Low Carb High Protein Spring Rolls.
Low Carb High Protein Homemade Spring Rolls
Ingredients
(for 4 spring rolls)
+ Shredded or thinly chopped carrot (1/2 large carrot is more than enough)
+ Thinly sliced or shredded cucumber (again you only need a little
+ Chicken or protein of choice
+ Spring roll paper
+ Olive or sesame oil
+ Soy sauce, coconut aminos, liquid aminos, whatever sauce you prefer
Instructions
1. Sauté veggies in some olive or sesame oil until soft
2. Dip spring roll paper in water and ensure the whole paper is wet - let soften for 30 seconds to a minute (not too long or it’ll get really thin and sticky)
3. Add filling to center of paper, fold opposing sides over filling then roll
4. In a non stick pan (this is key to getting a good crisp!) heat some oil until simmering
5. Add spring rolls and don’t touch for a few minutes to ensure they’re getting brown and crispy, then flip
6. Brown them all over, remove & let cool and enjoy!
