Equipment
Ingredients
Keto Wrapper Dough
- 180 g super fine almond flour, sifted
- 10 g xanthan gum
- 60 ml hot water, boiling
- 5 ml apple cider vinegar
- 2 g salt
Filling
- 250 g cooked shrimp, peeled, deveined, roughly chopped
- 200 g fermented kimchi
- 30 g garlic chives, finely chopped
- 5 g ginger, grated
- 5 ml toasted sesame oil
- 15 g keto gochujang or chili paste
- 1 egg white
Frying
- 500 ml avocado oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 119 kcal
- Protein
- 9 g
- Carbohydrates
- 5 g
- Fat
- 8 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 176 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 39 mg
- Potassium
- 203 mg
- Calcium
- 63 mg
- Iron
- 1.1 mg
- Magnesium
- 51 mg
- Phosphorus
- 126 mg
- Zinc
- 0.8 mg
- Vitamin A
- 33 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 3.9 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.22 mg
- Niacin
- 0.7 mg
- Folate
- 15 mcg
- Water
- 40 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the kimchi in a nut milk bag, cheesecloth, or clean towel. Squeeze firmly over a sink to remove as much liquid as possible. The kimchi must be very dry to prevent soggy rolls. Chop the squeezed kimchi finely.
In a mixing bowl, combine the chopped cooked shrimp, dried kimchi, garlic chives, grated ginger, sesame oil, and optional keto gochujang. Stir in the egg white to bind the mixture. Set aside in the refrigerator.
Prepare the dough: In a food processor or bowl, mix almond flour, xanthan gum, and salt. While mixing, pour in the apple cider vinegar and boiling water. Process or knead until a cohesive, slightly sticky ball forms. Wrap in plastic wrap and let rest for 15 minutes.
Divide the dough into 12 equal portions. Place a portion between two sheets of parchment paper. Roll very thin (approx 1-2mm) into a rough square or circle. If the dough sticks, use a tiny amount of oil on the parchment.
Place about 2 tablespoons of filling on the lower third of a wrapper. Fold the bottom edge over the filling, tucking it tight. Fold the left and right sides in towards the center. Roll upwards tightly to seal. Repeat with remaining ingredients.
Heat the frying oil in a deep pot to 170°C/340°F. Carefully lower 3-4 rolls into the oil. Do not overcrowd.
Fry for 3-5 minutes, turning occasionally, until the wrapper is golden brown and blistered. Almond flour burns faster than wheat, so monitor closely. Remove and drain on a wire rack.
Chef's Notes
- Most commercial kimchi contains sugar/pear/apple. For strict keto, check labels or ferment your own.
- Almond flour dough lacks gluten's stretch; if it cracks while rolling, pinch it back together with damp fingers.
- Serve with a mixture of soy sauce (or coconut aminos), rice vinegar, and a drop of liquid stevia for a dipping sauce.
Storage
Refrigerator: 2 days — Lose crispness quickly; reheat in air fryer.
Freezer: 1 month — Freeze uncooked on a tray, then transfer to bag. Fry from frozen.
Reheating: Reheat in air fryer or oven at 180°C/350°F for 5-8 minutes to restore crispness.
Troubleshooting
Wrappers are disintegrating in the oil
Cause: Oil temperature is too low or dough lacked sufficient binding (xanthan gum)
Fix: Freeze remaining rolls for 20 minutes before frying to help them hold shape
Prevention: Ensure oil is at 170°C before adding rolls; do not omit xanthan gum.
Rolls are burnt outside but cold inside
Cause: Oil temperature too high
Fix: Finish in a 160°C/320°F oven until heated through
Prevention: Almond flour browns rapidly; keep oil under 175°C/350°F.
Cultural Context
While spring rolls (Chun Juan) are Chinese in origin, this recipe adopts the Korean penchant for spicy, fermented flavors (Kimchi) and adapts the structural wrapper to modern Ketogenic dietary requirements using nut flours.
