ketoKeto Recipes

Keto Pad Thai Egg Roll


For the Egg Rolls:

  • Egg Roll Wrappers:
    • 6 large eggs
    • 1/4 cup coconut flour
    • 1/4 cup heavy cream
    • 1/4 tsp xanthan gum (optional, for elasticity)
    • Pinch of salt

For the Filling:

  • 1 lb ground chicken or shrimp, chopped
  • 2 cups shredded cabbage
  • 1 cup shredded carrots (optional, for higher carb limit)
  • 1/2 cup bean sprouts
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp coconut oil or avocado oil

For the Sauce:

  • 1/4 cup soy sauce or coconut aminos
  • 2 tbsp peanut butter or almond butter
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp Swerve or another keto-friendly sweetener
  • 1 tsp fish sauce
  • 1/2 tsp red pepper flakes (optional, for heat)


Making the Egg Roll Wrappers:

  1. Prepare the Batter:
    • In a medium bowl, whisk together the eggs, coconut flour, heavy cream, xanthan gum (if using), and salt until smooth.
  2. Cook the Wrappers:
    • Heat a non-stick skillet over medium heat and lightly grease with oil.
    • Pour a small amount of batter into the skillet and swirl to spread into a thin, even layer (like making a crepe).
    • Cook for about 1-2 minutes until set, then carefully flip and cook for another 1-2 minutes. Repeat with the remaining batter. Set aside.

Preparing the Filling:

  1. Cook the Filling:
    • In a large skillet or wok, heat the coconut or avocado oil over medium-high heat.
    • Add the garlic and ginger, sauté until fragrant.
    • Add the ground chicken or shrimp, cook until browned and cooked through.
    • Add the shredded cabbage, carrots, and bean sprouts. Stir-fry until the vegetables are tender.
    • Stir in the green onions and cilantro.

Making the Sauce:

  1. Prepare the Sauce:
    • In a small bowl, whisk together the soy sauce or coconut aminos, peanut butter or almond butter, rice vinegar, lime juice, sweetener, fish sauce, and red pepper flakes (if using).
    • Pour the sauce over the filling mixture and toss to combine.

Assembling the Egg Rolls:

  1. Assemble:
    • Lay one egg roll wrapper on a flat surface.
    • Place a few spoonfuls of the filling mixture onto the wrapper.
    • Fold the bottom corner up over the filling, fold in the sides, and then roll up tightly. Repeat with the remaining wrappers and filling.

Cooking the Egg Rolls:

  1. Cook the Egg Rolls:
    • Heat oil in a skillet over medium heat.
    • Fry the egg rolls until golden brown on all sides, about 2-3 minutes per side. Alternatively, you can bake them at 375°F (190°C) for 15-20 minutes or until crispy.


  • Serve the egg rolls hot with additional dipping sauce if desired. Garnish with extra cilantro and green onions.

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