Spicy Shrimp and Kimchi Keto Spring Rolls

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.