Low Carb Springrolls (Almost)

Ingredients:

• 2 cups LC Pasta Flour
• 2 eggs
• 2 Tbsp water
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 Tbsp soy sauce
• 2 tsp ground ginger
• 2 Tbsp peanut oil
• 2 3/4 cups chicken, minced
• 1 medium carrot, grated
• 1/4 cup LC Coconut Cream
• 1/2 cup chicken stock
• Oil for frying

Instructions:

• For the pastry – mix eggs, pasta flour and 2 Tbsp water together in a bowl
• Knead for 2 minutes or until it becomes uniform in consistency
• Refrigerate the dough for at least 2 hours (overnight is fine)
• Meanwhile, cook the filling
• Heat peanut oil in a pan and cook onion, garlic and chicken
• Add all other ingredients except for the coconut cream
• Allow to simmer until all the liquid evaporates
• Turn off heat and stir in coconut cream
• Remove pastry from fridge and cut into 24 small pieces
• Roll each piece out as thin as you can
• Fill with chicken mixture and wrap, tucking the ends in
• You can freeze them at this stage if you’d like
• Heat oil in a pan or deep fryer and cook until browned on the outside