It’s probably clear by now that my recipe development process is purely motivated by my cravings. This time, it was egg rolls.
While the coconut wrappers didn’t crisp up to the degree of flaky magic I was hoping for, it could have been because I was using a shallow fry method, or needed to reduce the ratio of filling to wrapper (the part that was doubled over got quite crispy). Either way, I invite to you experiment. I used the “Pure Wraps” coconut wraps, and “Nuco” also makes Celiac safe ones. If you tolerate such things, rice or tapioca wrappers would probably be better. The filling is also delicious eaten on it’s own as a Paleo stir fry, and would pair well with white rice (if you tolerate it/aren’t following AIP).
Ingredients (2-3 servings)
- 2 shallots, finely chopped
- 2 green onions, chopped
- 2″ piece of ginger, grated
- 3 carrots, grated
- 1/2 small head of green cabbage, cut into thin ribbons
- 250 g ground pork
- Coconut Secret coconut amino sauce, to taste… Might have been 1/4 cup
- Coconut wraps
- Avocado oil (need enough to cover the bottom of your pan well to fry the rolls)
- Bean sprouts
- Garlic (AIP safe)
- Rice wrappers
- Tapioca wrappers (AIP safe)
- Sesame oil would be better for flavour, but is not AIP.
- Peel and finely chop the shallots, and peel and grate the fresh ginger. Add to a wok style pan with the ground pork and saute over medium heat until cooked through. Keep an eye on how much fat comes out of your pork – if it has a fair bit of fat you will be able to use this to saute the rest of the vegetables. If not, you may need to add a tablespoon or two of avocado or coconut oil.
- Peel and grate your carrots. Wash and thinly slice the green cabbage. Once the pork is cooked through, add both to the pan.
- Add the coconut amino sauce – somewhere in the 3 tbsp to ¼ cup range – to taste.
- Chop and add green onion and any other optional vegetables.
- Saute until the vegetables are “al dente” (soft, not mush, with a wee bit of firmness left).
- Allow the mixture to cool slightly, and spoon into the wrappers you have chosen. I oriented the wrapped like a diamond, placed the filling horizontally across the centre, and rolled like a burrito, tucking in all of the edges. Rest with the tag end beneath the roll to keep it together.
- In a deep sided pan, heat just above medium (on my stove, it’s 6 out of 10), and add enough oil to fully coat the bottom of the pan.
- When the oil is hot, scoop up the egg roll with a spatula and lower into the pan. Roll to a new side every couple of minutes. Once it’s crispy all over, remove from the pan and serve warm.
- I found them flavourful enough on their own, but you could also serve them with plum sauce. Be sure to find one that is gluten free, and be mindful of soy sauce or corn starch in prepared sauces.