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Spring Rolls

Serves 4

This recipe for Spring Rolls with Dipping Sauce is the perfect party appetizer or is perfect to make an enjoy throughout the week. We created these with chicken and lots of fresh herbs and paired them with a creamy sauce to dip in, yum!

Prep Time: 15 minutes
Cooking Time: 15 minutes

Spring Rolls:
1 head of green cabbage
1 pound of chicken breast or tenders, cooked & minced
¼ cup toasted sesame oil
1 tablespoon fresh lime juice
Zest from ½ fresh lime
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon fresh ginger, peeled & minced
¼ cup fresh cilantro, minced
1 whole scallion, minced
5 fresh basil leaves, minced
5 fresh mint leaves, minced
Dipping Sauce:
4 tablespoons Keto-friendly ketchup
2 tablespoons natural peanut butter
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon fresh lime juice
½ teaspoon fresh lime zest
Garnish: Fresh mint leaves


Carefully peel the cabbage into separate leaves.

Bring a large pot of water to boil and carefully place each leaf in the boiling water for 1 minute so that each leaf is soft and pliable. Remove from the water and set on a plate. When cool to touch, dry off any excess water with a napkin or clean towel.

Mix remaining ingredients together in bowl and set aside.

Place a cabbage leaf on a cutting and spread a layer of the chicken mixture over the leaf.

Repeat until you have used up all of the cabbage leaves and chicken mixture.

Mix all Dipping Sauce ingredients together until well combined. Serve in a small bowl garnished with fresh mint.

Serve between 4, storing any leftovers in a glass container in the fridge for up to 3 days.


Calories: 432
Carbs: 19
Net Carbs: 13
Protein: 41
Fat: 22