Did you know that when we experience low energy, it may be iodine that your body is really craving? When we are iodine deficient, the thyroid—which controls metabolism—begins to stall, making you feel sluggish. Seaweed and kelp are a great source of natural iodine, which is why we are so excited to share with you yet another recipe from our dear friend Maria at Keto Adapted!
This time around, Maria has made some delicious, low carb, seaweed eggrolls using SKINNYFat and other quality ingredients. Take a look at the recipe below, and be sure to pop by and check out Maria!
INGREDIENTS:
1 package seaweed wraps (20 sheets)
SkinnyFat MCT Oil for light frying – remember you never want MCT to smoke!
FILLING:
1 lb organic ground pork
2 cups shredded, diced cabbage
3 TBS Coconut Aminos
1 clove garlic
1 tsp fresh grated ginger
½ tsp Organic Five Spice
½ tsp Organic Unrefined Sea Salt
SWEET n SOUR SAUCE:
½ cup Sweetener… While Maria likes Swerve we prefer Lakanto
½ cup coconut vinegar
2 TBS coconut aminos
1 TBS organic tomato paste in BPA free can
1 clove roasted garlic (not raw)
1 tsp grated ginger
INSTRUCTIONS:
1) Preheat fryer or oil in a deep skillet to 350 degrees F.
2) Brown ground pork with shredded cabbage in a large skillet with coconut aminos, garlic, ginger, 5-spice and salt.
3) Cook until meat is cooked through and cabbage is tender.
4) Remove filling from heat.
5) Lay one seaweed wrapper on sushi mat (or parchment paper) and spoon about 2 tablespoons of the filling into the center.
6) As you start rolling the wrapper, tuck the corners into the ends so that the egg roll is closed from all angles. NOTE: if the seaweed rips, it is ok. It will seal when you fry it.
7) Repeat until all wrappers are filled.
8) Working in batches fry the egg rolls by placing the tightly wrapped roll into the hot oil for about 2 minutes or until crisp on the outside. Remove from oil and serve. NOTE: they will lose crispiness if they sit too long.
SWEET n SOUR SAUCE: Heat the ingredients in a small saucepan until simmering. Whisk until smooth. If you want a thicker sauce, add ¼ tsp guar gum.
OIL TIP: Once cool, strain the oil and store in mason jars in the fridge for future use.
