If you’re the type that can’t pass up an egg roll when someone’s ordering Chinese takeout, then this healthy, crunchy recipe is for you.
Most Asian foods are easy to make Paleo-friendly, if they aren’t already. A few, such as egg rolls, are a little harder to tweak. This recipe simplifies things while still keeping it delicious.
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A crêpe like wrapper is easy to make with a few ingredients and gets fried until crisp. You’ll need a good high heat oil to fry in — lard or ghee work well — and the patience to fry each egg roll individually so it holds its shape.
The filling in this recipe is a fresh combination of veggies, but you can easily adapt it to include shrimp, pork, or chicken, as long as it’s cooked before it goes in the egg roll. Dip the rolls in some coconut aminos, a Paleo-friendly version of soy sauce, and you’ve got yourself a healthy appetizer!
Paleo Egg Rolls
Paleo Egg Rolls
- 4 eggs
- 1/2 cup arrowroot starch
- 2 T coconut oil
- 3 T water
- 1/4 t sea salt
- 1 T sesame oil
- 2 T sesame oil
- 2 T chopped green onions
- 1 t grated ginger
- 1 clove garlic, minced
- 1 cup shredded cabbage
- 1 cup grated carrots
- 1/2 cup sliced mushrooms
- 1/2 cup diced red peppers
- 1/2 cup finely chopped broccoli
- 2 T coconut aminos
- Ghee or lard, for frying
How To Make It:
1. Make the wrappers by putting all of the ingredients, except the sesame oil, in a blender. Blend on the lowest speed until combined.
2. Heat a nonstick skillet over medium heat and add the sesame oil. Pour the batter in the pan to form a 4 inch circle. Cook for about a minute and use a spatula to flip the wrapper. Cook for another minute and transfer to a plate. Continue cooking the rest of the wrappers. Let cool while you make the filling.
3. To make the filling, heat the sesame oil in a large skillet. Add the green onions, ginger, and garlic, and cook for about a minute. Add the rest of the vegetables and cook until very soft, stirring continuously. Turn off heat and allow to cool.
4. When ready to fry, heat a heavy skillet, such as cast iron and add enough fat to fill to an inch.
5. Lay the wrappers on a flat surface and spoon the filling in the middle. Carefully wrap the wrapper around the filling (you won’t be able to wrap it completely like a traditional egg roll) and add it to the hot oil, holding it together with tongs until the wrapper is set. Carefully turn it until it is browned on all sides and transfer to a paper towel lined plate.
6. Serve with additional coconut aminos for dipping, if desired.
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80 Gourmet Paleo Recipes from
a Professional Chef trained at Le
Cordon Bleu in Paris
80 Gourmet Paleo Recipes
from a Professional Chef
trained at Le Cordon Bleu