Paleo Egg Rolls (Gluten, Grain, Dairy, and Nut Free, Autoimmune Paleo Option)

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Paleo Egg Rolls (Gluten, Grain, Dairy, and Nut Free, Autoimmune Paleo Option)

Ingredients
For the Wrappers
  1. 3 cups peeled, coarsely chopped, and boiled yuca root (takes about 20 minutes to be fork-tender; do not overcook)
  2. ¼ cup Avocado Oil (you can use up to ½ cup if needed)
  3. ½ teaspoon sea salt
  4. Additional Avocado Oil (or coconut oil or palm shortening) for frying
For the Filling
  1. 1 pound ground chicken (or turkey or beef - pasture raised/organic when possible)
  2. 1 teaspoon ground ginger
  3. 1 teaspoon garlic sea salt blend
  4. 3 tablespoons coconut aminos
  5. 1 cup shredded, diced carrots
  6. 2 cups shredded, diced cabbage
  7. Optional: ½ teaspoon Chinese Five Spice (omit for AIP)
For Dipping Sauce
  1. ¼ teaspoon gluten-free Sriracha (omit for AIP)
  2. ¼ teaspoon hot mustard (omit for AIP)
  3. 2 tablespoons coconut aminos
  4. 1.5 teaspoons coconut palm sugar
  5. ½ teaspoon apple cider vinegar
Instructions
  • Preheat oven to 350.
  • Drain your peeled, chopped, boiled yuca and place in a sturdy blender or Vitamix.
  • Pour in ¼-1/2 cup Avocado Oil and blend until a dough is formed (may be slightly sticky while still warm).
  • Empty contents onto parchment paper and allow to cool (this will help with the stickiness, if you experience this).
  • While dough is cooling, brown ground meat in a large skillet with seasonings (garlic salt, aminos, five spice, and ginger).
  • Add carrots and cabbage once meat starts losing its pink color.
  • Cook ingredients until meat is cooked through and veggies are softened.
  • Remove filling from heat.
  • Now take handfuls of the cooled dough and flatten them into a “tortilla” on a parchment lined baking sheet.
  • Square off the edges with your fingers, you will want these to be thin but not completely transparent.