Low Carb Egg Rolls

 

Going gluten free was tough when I realized I had to give up egg rolls.  I knew there weren't many great options out there to re-create that crispy side dish that I loved so much.  Once I discovered the coconut wraps, it was game on.  I already had a great egg roll base recipe and now I could bring it all together.  I bake these in the oven so they are a little crispy but if you are able to air fry or deep fry it would be even better!

The base of this recipe is great on its own.  I make it frequently for lunch with a couple of fried eggs on top.  It is super filling and low carb!  It is pretty similar to my egg roll in a bowl recipe but with an added kick because of the siracha.

I hope you enjoy!

Ingredients:

• 1 lb ground turkey, beef or chicken
• 4 cloves minced garlic
• 2 Tbs sesame seed oil
• 6 cups coleslaw mix
• 1-2 Tbs siracha (depends on how spicy you want it!)
• 2 Tbs coconut aminos or soy sauce
• 2 tsp white vinegar
• 1/2 tsp stevia or other low carb sweetener
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 package coconut flour wraps
• 1 tbs avocado or olive oil
• additional coconut aminos for dipping

Directions:

1. In a large skillet, fry the ground beef or turkey until cooked and no longer pink. Drain and return to the pan.
2. Push the ground meat to the side and add sesame oil in the space.  Add garlic and saute for 2-3 minutes, then mix into the ground meat.
3. Add in the coleslaw mix.  Drizzle with white vinegar, siracha, coconut aminos, sweetener, salt and pepper.
4. Cook for another 5 minutes until the cabbage is wilted.
5. Place 3 Tbs mixture in the middle of the coconut wrap and fold.
6. Lightly brush oil on outside of wrap.
7. Bake at 325 degrees for 3-4 minutes until golden brown.
8. Dip in coconut aminos and enjoy!