Keto Vegetarian Egg Rolls

These low-carbohydrate egg rolls have all the Asian flavors you long for. They are also high in protein. I used homemade vegetarian sausage crumbles, but any type will do, so long as they are cooked prior to including them in the recipe.

Makes about 8 medium egg rolls.

Ingredients:

• 8 large cabbage leaves
• 1 1/8 tsp salt (divided use)
• 2 tsp toasted sesame seed oil
• 1 c onion, finely chopped
• 1/2 c celery, finely chopped
• 1 c shredded cabbage
• 1 clove garlic, minced
• 2 inch knob ginger, grated
• 1 c vegetarian crumbles, cooked
• 1 egg, lightly beaten
• 1 Tbsp soy sauce

Directions:

1. Trim bottom part of thick stems from cabbage leaves.
2. Bring a large pot of water to a boil on high heat. Add cabbage leaves and 1 tsp salt. Stir gently to submerge all cabbage leaves. Cook 2 minutes. Drain and set aside.
3. In large skillet over medium heat, warm the sesame seed oil. Add onion, celery, and shredded cabbage, Saute 3 minutes.
4. Add garlic and ginger; saute another 30 seconds. Remove form heat. Set aside for 20 minutes to cool.
5. To cooled veggies, add vegetarian crumbles, raw beaten egg and soy sauce. Stir well.
6. Preheat oven to 350 degrees F and generously oil an 11 x 7 x 2 inch baking dish or similar.
7. Lay one cabbage leaf down on your work station. Put one-eighth of filling in a strip down the center of the leaf. Roll it up like a taco and place it in the prepared baking dish.
8. Roll remaining egg rolls and place them side by side in the dish.
9. Bake 18 minutes, or until egg rolls are lightly browned.
10. Serve hot with your favorite Asian dipping sauce.