April 27th, 2024
Recipes
Grain-Free Egg Rolls
Valentina P
- Difficulty
•
- Time 35"
Homemade Grain-Free Egg Rolls that taste like takeout! The secret ingredient? Cassava tortillas. When fried, the tortillas taste like egg roll wrappers with a fantastic chewy crunch. Vegan option.
How To MakeDiet Type: Classic
Shopping List
- 1/2 pound ground pork (or 4 ounces shiitake mushrooms, thinly sliced)
- 1/2 pound coleslaw mix
- 2 chopped (white and light green parts only)
- 1 1/2 tablespoons coconut aminos or tamari
- 1 tablespoon fresh ginger, chopped
- 1/2 tablespoon avocado oil (plus more for frying)
- 1/2 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon rice vinegar
- 1/4 teaspoon five spice
- 10 grain-free cassava tortillas (Note 1)
Instructions
- Step 1: Heat the 1/2 tablespoon of avocado oil in large skillet over medium-high heat. Add the garlic and ginger and cook for 30 seconds.
- Step 2: Add the pork and cook for 5 to 7 minutes, or until the meat is no longer pink. Use the side of a spatula to break the meat down into small pieces as it cooks. Once the meat has browned, drain any excess fat in the pan and place it back over the heat. Note: For the mushroom option, cook the mushrooms for 4 minutes until softened. No need to drain.
- Step 3: Add the coleslaw, aminos or tamari, vinegar, and five spice. Cook for another 3 to 5 minutes, or until the vegetables have softened but are still bright. Stir in the sesame oil and scallions. Set aside until the filling has cooled.
- Step 4: Warm the tortillas until they are very pliable (you can wrap them in a damp towel and microwave for 15 to 30 seconds). If the tortillas are not fully pliable, they risk cracking when you roll them.
- Step 5: Place the warm tortilla on a cutting board and place around 3 tablespoons of the filling down the middle of the tortilla. Roll the tortilla up into a log shape (no need to fold in the ends, just tuck any spilled fillings back inside the ends). Secure with one or several toothpicks. Repeat with all of the remaining filling.
- Step 6: Heat a layer of avocado oil in a frying pan over medium-high heat until it sizzles on contact with a drop of water.
- Step 7: Add the egg rolls, a few at a time, and fry on all sides until golden brown. You can remove the toothpicks once the sides are crispy enough to hold, then continue to fry. Transfer to a paper-towel lined plate. If the egg rolls begin to brown too much, lower the heat.
- Serve: Enjoy immediately with coconut aminos or a sweet chili sauce for dipping.
Recipe Notes
Note 1: Cannot be substituted with corn, traditional flour, or almond flour tortillas. We like to use Siete Cassava Flour Tortillas.
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What you should eat next
Grain-Free Egg Rolls
PT35M 1/2 pound ground pork (or 4 ounces shiitake mushrooms, thinly sliced) 1/2 pound coleslaw mix 2 chopped (white and light green parts only) 1 1/2 tablespoons coconut aminos or tamari 1 tablespoon fresh ginger, chopped 1/2 tablespoon avocado oil (plus more for frying) 1/2 tablespoon sesame oil 2 garlic cloves, minced 1 teaspoon rice vinegar 1/4 teaspoon five spice 10 grain-free cassava tortillas (Note 1) Gluten Free Paleo Vegan 10 Servings
Ingredients:
