These wraps are literally amazing. And I really mean it! I have been searching for some low carb spring rolls for so long as I miss Vietnamese dishes so much. Finally, I managed to create my own version of spring rolls. These wraps are full of healthy fat and a minimum of carbs. It will be a perfect replacement for kebabs or standard spring rolls if you are looking for healthier version.
Course: Appetizer, Breakfast, Main Course, Snack
Keyword: Avocado, Eggs, Flaxseed, Healthly, Rolls, Tofu, Vegetables, Vegetarian
Servings: 4 wraps
- 1 1/2 cup of flaxseed meal
- 1/2 teaspoon of salt
- 1 cup of water
- 2 pinches of each of following spices: salt, pepper, turmeric, chilli powder
- 2 tablespoons of avocado spread you can replace with natural greek yogurt, skip for vegan version or replace with vegan cream cheese
- 2 tablespoons of ricotta cheese spread you can replace with natural greek yogurt, skip for vegan version or replace with vegan cream cheese
- 1/2 a ripe medium avocado
- 4 leafs of lettuce
- 1 handful of camote tops sweet potatoe leaves
- 1 to mato
- 1 egg ideally boiled earlier
- 1/2 a handful of olives
- 1/2 of green pepper
- 1/2 of red pepper
- 1/4 block of tofu ideally prepared earlier, skip for keto-oriented meal
Make sure that your flaxseed meal is grounded properly. This recipe will not work if you have any pieces of flaxseed. In case of pieces, just blend it in the processor. I blended my flaxseed in the processor in a couple of minutes.
Boil water in a soup pan, when it is boiled, take it off of the stove.
Add spices to the water and stir.
Add flaxseed meal to the soup pan and stir immediately.
Using a wooden or plastic kitchen spoon form a ball while you stir the mixture. The flaxseed meal should absorb the water. Everything should take around 1-2 minutes.
Line baking paper around the side.
Transfer the ball onto the baking paper and cut into 4 pieces.
Leave one piece on the baking paper and press the ball to make it flat.
Line another baking paper on the top of the flattened ball.
Roll the ball into a flat wrap, I used a bowl to press and spread the wrap and I used my hands to form it into a round shape.
Preheat pan on medium heat and fry the wraps for 1-2 minutes on each side. You can add a little bit of coconut oil if you don’t use a non stick pan. Be careful when flipping to the other side, use a spatula as the middle of the wraps should still be soft.
Fry all the wraps and transfer them onto a plate.
Dry tofu for 15 minutes by covering in kitchen towel.
After 15 minutes marinade tofu in your favourite spices for another 15 minutes.
After another 15 minutes, fry tofu on a non stick pan or use a little bit of coconut oil.
Prepare lettuce and camote tops.
Slice tomato, boiled egg, olives, peppers and avocado.
Get the wraps, spread avocado spread or ricotta cream spread over the wraps. I made 2 with avocado spread and 2 with risotto cheese spread.
For each of the wraps add slices of vegetables, eggs, pieces of tofu.
Roll each wrap and serve with peanut sauce.
Plain Greek yogurt contain some carbs, but it can still be included in a ketogenic diet. 5 ounces (150 grams) of plain Greek yogurt provides 5 grams of carbs and 11 grams of protein.
Serve with peanut sauce. It tastes amazing!
Keep in the fridge, maximum 2-3 days. Wraps becomes soft after a while.
For a vegan version replace avocado spread and ricotta cream spread with vegan spread.
Be creative! Fill your wraps with your favourite vegetables.