These carnivore spring rolls deliver that classic crunch without any plant ingredients, grains, or fillers. Pan-fried in beef tallow and finished in the air fryer, they crisp up beautifully while keeping the filling tender and moist.
In a food processor, blend the chicken, salt, baking soda, bone broth powder, collagen, and egg white protein powder (if using) until smooth.
Add cream cheese and egg, then blend again until fully combined and thick.
Set aside about ½ cup of raw dough to use later for sealing the spring rolls.
Place about 1 tbsp of dough between two parchment sheets.
Press using a tortilla press, large pan, or roll with a rolling pin, into a 7-inch round about ⅛-inch thick.
Gently drop the round into the hot water and let it sit for 10–15 seconds, just until the surface firms up.
Lift out carefully, let excess water drip off, and place on parchment to cool.
Repeat until all wrappers are cooked and ready for assembly.
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.
Mix thoroughly until the filling becomes slightly sticky, cohesive, and holds together well.
Place one wrap on a dry cutting board or plate.
Use a small touch of reserved raw dough to spread across the final edge.
Add 1½ to 2 tablespoons of filling near the bottom third of the wrap.
Fold the edges in, then the bottom up and over the filling.
Roll firmly into a spring roll shape.
Repeat until all spring rolls are assembled.
Heat tallow, bacon grease or ghee in a skillet over medium heat.
Place spring rolls in a single layer, seam-side down first.
Fry for 3–4 minutes per side, rotating until golden and crisp on all sides.
Once fully cooked, remove from heat so the outside does not overbrown.
Place in air fryer for 3 minutes at 350 degrees for added crispness.
Rest for 2–3 minutes before serving for the best texture.
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.
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.
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.
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.
Servings 20
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Drain crab meat very well, since excess moisture can soften the wrapper during assembly.
If your wraps feel delicate, reduce flattening pressure slightly and keep them closer to ⅛-inch thick.
A gentle, steady fry gives the best crisp outside without drying the inside.
Refrigerate in an airtight container for up to 4 days.
Freeze cooked spring rolls for up to 3 months.
Reheat in a skillet over medium-low heat with a little tallow for 3–5 minutes per side until hot and crisp again.
Place the spring rolls in the air fryer in a single layer and cook at 375°F (190°C) for 4–6 minutes, flipping halfway through, until heated through and crisp again.
Disclaimer: Nutritional information is estimated based on standard ingredient data and may vary depending on specific brands or ingredient variations used. This information is provided for general guidance only and should not be considered medical or nutritional advice. Always consult with a qualified healthcare provider or nutritionist for personalized recommendations.
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