Carnivore Spring Rolls

Make the Wrap Dough

1. In a food processor, blend the chicken, salt, baking soda, bone broth powder, collagen, and egg white protein powder (if using) until smooth.

2. Add cream cheese and egg, then blend again until fully combined and thick.

3. Set aside about ½ cup of raw dough to use later for sealing the spring rolls.

   

Cook the Wraps

1. Place about 1 tbsp of dough between two parchment sheets.

   

2. Press using a tortilla press, large pan, or roll with a rolling pin, into a 7-inch round about ⅛-inch thick.

   

3. Gently drop the round into the hot water and let it sit for 10–15 seconds, just until the surface firms up.

4. Lift out carefully, let excess water drip off, and place on parchment to cool.

   

5. Repeat until all wrappers are cooked and ready for assembly.

   

Make the Filling

1. In a bowl, combine the ground pork, finely chopped shrimp, drained crab meat, shrimp paste, egg, bone broth, fish sauce, tallow (or melted butter), bone broth powder, and salt.

2. Mix thoroughly until the filling becomes slightly sticky, cohesive, and holds together well.

   

Assemble the Spring Rolls

1. Place one wrap on a dry cutting board or plate.

2. Use a small touch of reserved raw dough to spread across the final edge.

3. Add 1½ to 2 tablespoons of filling near the bottom third of the wrap.

   

4. Fold the edges in, then the bottom up and over the filling.

5. Roll firmly into a spring roll shape.

6. Repeat until all spring rolls are assembled.

   

Cooking the Spring Rolls

1. Heat tallow, bacon grease or ghee in a skillet over medium heat.

2. Place spring rolls in a single layer, seam-side down first.

3. Fry for 3–4 minutes per side, rotating until golden and crisp on all sides.

4. Once fully cooked, remove from heat so the outside does not overbrown.

   

5. Place in air fryer for 3 minutes at 350 degrees for added crispness.

6. Rest for 2–3 minutes before serving for the best texture.

   

Dipping Sauce Options

1. Light Savory Dipping Sauce (Most Traditional-Style)

   Ingredients

   • 2 tbsp fish sauce (no sugar added)

   • 1½ tbsp warm water

   • 1 to 1½ tsp plain, unsweetened kefir

   • ½ tsp honey, or maple syrup (optional, for Flex Carnivore)

   Directions
   Whisk everything together until fully combined. Taste and adjust with a splash of water or fish sauce as needed.

2. Classic Umami Dipping Sauce (Takeout-Style)

   Ingredients

   • 2 tbsp fish sauce (no sugar added)

   • 1 tbsp warm water

   • 1 tbsp melted butter or tallow

   Directions
   Whisk together until smooth. Serve warm or at room temperature.

3. Creamy Sping Roll Sauce (Rich + Mild)

   Ingredients

   • ¼ cup cream cheese, softened

   • 1 tbsp heavy cream

   • 1 tsp fish sauce

   • Pinch of salt (to taste)

   Directions
   Mix until smooth and creamy. Chill 10 minutes for best texture.

4. Buttery Garlic Dip (Flex Carnivore)

   Ingredients

   • 3 tbsp butter

   • ½ tsp garlic powder (optional, for Flex Carnivore)

   • Pinch of sea salt

   Directions
   Melt the butter, stir in garlic powder and salt, and serve warm.

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