Low Carb Keto Egg Rolls

Every time we make Crack Slaw aka Egg Roll in a Bowl, I am reminded of how much I really love egg rolls. These, made with a variation of Fathead dough, turned out like the real deal. Try them out and let us know what you think!

I N G R E D I E N T S

2 cups mozzarella

3/4 cup almond flour We use this!

Egg Roll in a Bowl / Crack Slaw *We used leftovers from the night before

I N S T R U C T I O N S

Preheat oven to 415 degrees F.

Microwave mozzarella and almond flour for 1 minute. Combine.

Between two pieces of parchment paper, roll the dough to make it as thin as possible.

Cut dough into approximately 4 x 4 squares. (Ya know, like an egg roll wrap)

Spoon egg roll mixture (about 2 tbsp) into the middle of each wrap and then wrap it up like an egg roll. *Unless you're a sushi chef, don't expect these to look perfect ;)

Cover cooling rack with parchment paper and place onto a baking sheet. Place egg rolls onto parchment paper and put in oven.

Rotate every 5 minutes. Bake for a total of 20-25 minutes, or until golden brown.

Goes great with Sriracha!

Enjoy!