I would absolutely enjoy this daily if it were possible.

Spring rolls have always been a delightful treat, bringing together the crispness of fresh vegetables and the savory goodness of seasoned meats. This low carb baked chicken spring roll recipe is a nod to those traditional flavors while embracing a healthier twist. In the heart of the Midwest, where hearty meals are a staple, these spring rolls offer a lighter option without sacrificing taste. Perfect for those who are mindful of their carb intake, these rolls are a wonderful way to enjoy a classic dish with a modern touch. The golden-brown exterior and the flavorful filling make them a favorite at family gatherings or a simple weeknight dinner.

These baked chicken spring rolls pair beautifully with a fresh green salad or a side of steamed vegetables. For a touch of heat, serve them with a spicy sriracha mayo or a tangy soy dipping sauce. If you’re looking for something more substantial, a bowl of cauliflower rice or a light chicken broth soup would complement the rolls perfectly, creating a balanced and satisfying meal.

Servings: 4

1 pound ground chicken
1 cup shredded cabbage
1/2 cup shredded carrots
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon ginger, grated
8 low carb spring roll wrappers
1 egg, beaten
1 tablespoon sesame seeds