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Low-Carb Cream Cheese Rangoon Rolls

Low-Carb Cream Cheese Rangoon Rolls

Ingredients:

For the Rolls:
  • 4 large eggs
  • 1/4 cup almond flour
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 tbsp cream cheese, softened
  • 2 tbsp mayonnaise
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup green onions, finely chopped (optional for extra flavor)
  • 1 tbsp olive oil (or butter for frying)
For the Dipping Sauce:
  • 1/4 cup mayonnaise
  • 1 tbsp sugar-free ketchup or tomato paste
  • 1 tbsp soy sauce (or coconut aminos for a gluten-free option)
  • 1 tsp rice vinegar or apple cider vinegar
  • 1/2 tsp garlic powder

Instructions:

1. Make the Low-Carb “Wrap”:
  • In a medium bowl, whisk the eggs until well beaten.
  • Add the almond flour, salt, garlic powder, and onion powder. Mix until smooth and combined. The batter should be thick but pourable.
  • Heat a non-stick skillet over medium heat and lightly grease with olive oil or butter.
  • Pour a thin layer of the batter into the skillet to form a thin pancake-like layer. Tilt the pan to spread the batter evenly across the surface.
  • Cook for about 1-2 minutes, or until the edges begin to lift. Flip and cook for another 1-2 minutes. Repeat this process to make 4-6 thin wraps.
2. Prepare the Cream Cheese Filling:
  • In a medium bowl, mix together the cream cheese, mayonnaise, shredded mozzarella, shredded cheddar, and green onions (if using). Stir until well combined and creamy.
3. Assemble the Rolls:
  • Once the low-carb wraps are done, place a spoonful of the cream cheese filling in the center of each wrap.
  • Roll up the wraps tightly, folding in the sides as you go to keep the filling inside. You should end up with little “rolls” that resemble traditional egg rolls or spring rolls.
4. Fry the Rolls:
  • Heat a small amount of olive oil or butter in the skillet over medium heat.
  • Place the cream cheese-filled rolls in the skillet and cook, turning occasionally, for 2-3 minutes per side or until they are golden brown and crispy.
5. Prepare the Dipping Sauce:
  • In a small bowl, mix together the mayonnaise, sugar-free ketchup, soy sauce, rice vinegar, and garlic powder. Stir well to combine.
6. Serve:
  • Once the rolls are crispy and golden brown, serve them immediately with the dipping sauce on the side. Enjoy your Low-Carb Cream Cheese Rangoon Rolls!

Tips:

  • Crispier Rolls: For extra crispiness, you can bake the rolls in the oven at 400°F (200°C) for about 10 minutes or until they are golden brown, flipping them halfway through.
  • Flavor Add-ins: You can add some chopped crab meat or shrimps to the cream cheese mixture for a more authentic Rangoon flavor.
  • Storage: Leftover rolls can be stored in the refrigerator for 2-3 days in an airtight container. Reheat them in the oven or a skillet to maintain their crispiness.

Nutritional Information (per roll, with 6 rolls):

  • Calories: ~180
  • Carbs: ~3g
  • Fiber: ~1g
  • Net Carbs: ~2g
  • Fat: ~16g
  • Protein: ~8g

These Low-Carb Cream Cheese Rangoon Rolls are perfect for those following a keto or low-carb lifestyle, offering a savory, crispy snack or appetizer without the guilt. Enjoy the crispy outside and creamy, cheesy filling that everyone will love!