17/06/2026
KETO SPRING ROLLS
Looking for a clever idea to avoid using the usual starchy options like bread, wraps or pastry for a delicious snack? Make these SPINACH ROLLS with an aromatic DIPPING SAUCE for your next get together. These are fun to make as well, so let everyone fill and roll their own combination of ingredients, if you don’t feel like making all the rolls in advance. It’s as easy as FILL, ROLL & DIP!
FOR the DIPPING SAUCE
2 tbsp (30 ml) olive oil
4 tsp (20 ml) red grape or apple cider vinegar
1 tbsp (15 ml) soy sauce
2 tsp (10 ml) finely grated fresh ginger
½ small red chilli, seeded and finely chopped, or to taste (optional)
4 tsp (20 ml) chopped fresh coriander or parsley
lemon juice and black pepper to taste
FOR the FILLING
4-6 large spinach leaves, halved (your wraps)
50-80 g mushrooms, thinly sliced
80-100 g broccoli florets, lightly steamed
¼ cucumber, made into ribbons using a vegetable peeler
a big wedge of red or white cabbage, finely shredded (40 g)
1. SAUCE: Mix all the ingredients together in a jug and set aside.
2. FILLING: Place a spinach leaf down and arrange the remaining ingredients in layers on top. Don’t use too much for each wrap as it will be difficult to roll. FOLD the spinach leaf over the filling and roll up like a ‘wrap’. TIP: If you struggle to fold them, use a toothpick to secure the edge and to keep the ‘wrap’ together.
3. DIP into the sauce and ENJOY as a low-carb side or snack. Serves 4 – 6.
