Preparations:

• Gently fry the onions and garlic in oil until cooked, but not browned.
• Add the chicken (or other meat) and stir until thoroughly cooked.
• To prepare the cabbage leaves, place each cabbage leaf in a bowl of boiling water using kitchen tongs. Leave each cabbage leaf in the water for 1 minute, or until soft and bendy. Remove from the boiling water.
• Place a wilted cabbage leaf on the chopping board. Add your cooked chicken (or other meat).
• Begin by folding the bottom of the cabbage leaf over the meat, fold in the sides then continue to roll up the entire spring roll.
• Place each low-carb spring roll on an oiled baking tray and bake at 180C for 10-15 minutes.