Roll Into Spring with Keto Zone Spring Rolls

Method

1. Finely slice the cabbage. Grate the carrot using large holes on your grater. Slice the mushrooms.
2. Pour avocado oil into a large skillet over medium heat. Add minced garlic and cook for a minute until fragrant.
3. Add ground pork. Using a spatula, break pork into small pieces. Cook for 1-2 minutes. Then, add coconut aminos, fish sauce, vinegar, tomato paste, and optional stevia.
4. Increase heat to medium-high. Continue to cook for an additional 3 to 4 minutes until browned. Add sliced mushrooms. Cook for another 3-5 minutes.
5. Add shredded cabbage, carrots, and bean sprouts (it may seem like a lot of cabbage initially, but it will cook down). Using tongs, toss while cooking.
6. Cook for additional 6-8 minutes, stirring constantly, until the cabbage is wilted and crisp tender. Take off the heat and stir in the olive oil. Season with salt and pepper to taste.
7. Sprinkle with onion and serve!
8. Follow instructions above EXCEPT do not shred cabbage or add to pork mixture. Instead, set cabbage leaves aside while preparing the pork mixture. Once done cooking the pork mixture, follow the instructions below to prepare cabbage, roll, and bake.
9. After cooking pork mixture, prepare the whole cabbage leaves by placing each leaf in a bowl of boiling water. Using kitchen tongs, leave cabbage leaves in water for one minute until soft and easily folded. Then remove from water and place on a cutting board.
10. Next, add cooked pork mixture to the center of each leaf (after following instructions above)
11. Fold the bottom and top of the cabbage leaf over the fillings. Then, fold in the sides and continue to roll up the entire spring roll.
12. Place each spring roll on an oiled baking tray (or lined with a silicone mat) and bake at 350 degrees F for 10-15 minutes or cooked through.
13. Nutrition information (per 1 cup mixture): 438 calories, 29 grams fat, 8 grams net carbs (12 grams carb, 4 grams fiber), 30 grams protein