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Mmmmm….. eggrolls. Sushi. These are two things I kinda miss on Keto. Sure, sashimi is great – buuuuuuut I can eat my bodyweight in fresh fish, and that ish gets expensive.

I’ve got my favorite egg roll in a bowl recipes, but I wanted something a little different.

Gluten-free, paleo, Keto

Keto Eggrolls

About 4 ounces shrimp
1/2 an avocado
1/2 inch ginger
1 clove garlic
1 tsp. soy, tamari, coconut aminos or ponzu
2-3 sheets nori
A few Tablespoons frying oil

Dipping Sauce

2 tsp. rice vinegar
1 tsp. soy, tamari, coconut aminos or ponzu
1 tsp. grated ginger
1 clove garlic, grated
1 tsp. Sambal olek

Grate your ginger and garlic. Chop the shrimp. Peel and slice the avocado. In a medium pan over medium-high heat, warm a quarter of the frying oil.

Add the shrimp, garlic & ginger and stir-fry until cooked through. Set aside and wipe the pan.

Assemble the eggrolls by placing about 2 Tablespoons shrimp and a slice or two of avocado in the center of the nori sheet.

Gently roll the nori sheet, taking care to tuck the ends in like a burrito so you have an enclosed packet. If the nori rips a little, that’s ok – the frying will keep your eggroll mostly together.

Add the rest of the frying oil to the pan over medium-high heat.

When the oil comes up to temperature, place the eggrolls seam side down and fry 1-2 minutes or until crisp. Flip and fry. Be careful here not to burn your eggrolls to cinders – it’s easy. A little burned is fine; just no carbon.

To make your dipping sauce, combine all dipping sauce ingredients in a small dish.

Serves 1