Baked "Egg Rolls" With Coconut Wraps

These baked rolls are the healthiest keto-friendly, gluten & grain-free spring rolls, filled with crunchy vegetables and protein! With you controlling the ingredients, these are way better than takeout!

Makes approximately 10 rolls

Ingredients:

  • Avocado oil

  • 3 caps-4 oz. total fresh shiitake mushrooms, thinly sliced

  • 1 cup shredded green cabbage

  • 1 cup shredded carrots

  • 1 cup bean sprouts

  • ½ lb ground chicken or turkey *you can also use your favorite plant-based substitute

  • 1 large clove garlic, grated

  • ½ tbsp grated ginger

  • Himalayan salt

  • 1 tbsp coconut aminos

  • 1 tsp toasted sesame oil

  • 3 bulbs scallions, finely sliced

  • Nuco coconut wraps 

Instructions:

Preheat oven to 350F

Filling:

1. In a well-heated large skillet or wok, add 1 ½ tbsp avocado oil. Over medium-high heat saute shiitakes with a pinch of salt until the mushroom becomes softer, about 1 to 1 ½ minutes. Transfer to a large mixing bowl to cool.

2. Use the same skillet, add 1 tbsp oil, saute cabbage, carrots and sprouts with a pinch of salt until they turn slightly softer yet still crunchy, about 2 minutes. Transfer to the mixing bowl with the mushrooms.

3. Add 2 tbsp oil, saute ground meat over medium-high heat for 2 minutes with a pinch of salt. Add garlic and ginger and saute for 1 minute. Season with salt and coconut aminos. Saute until the meat is cooked through and break up to fine pieces. Season with sesame oil and transfer to the bowl.

4. Add scallions to the mixing bowl and gently toss to combine. Taste taste for desired level of saltiness.

Rolling:

1. Place 1 coconut wrap in a diamond position. Place 3 tbsp filling about ⅓ way up from the bottom of the wrap. Roll from the bottom while gently press down and push-in to make the filling stay in. Fold sides in then continue rolling. As you continue to roll, leave about half to one-inch top seam and spread a few dabs of water over to help hold the roll together.

2. Place the egg rolls, seamed side down, over a large sheet pan lined with parchment. Lightly brush them with avocado oil. Bake about 9 minutes total and flip the rolls every 3 minutes until they are golden brown.

3. Serve hot with your favorite dipping sauce!

 

Peggy Van Cleef