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These Paleo eggs rolls use low carb egg roll wrappers to make them a healthy grain-free appetizer. Fill them to the brim with healthy vegetables and dip them in homemade sweet and sour sauce.
Angela, from Paleo Kitchen Lab is a fellow paleo blogger and friend. I had the chance to meet her when I went AHS last month and She is an absolute doll (seriously kindred hermit spirits) and I just love her recipes!
We chatted about many things and somehow ended up talking about egg rolls (hello I probably ate the things once a week). She admonished me for not having a paleo egg roll recipe on my site. Thankfully she threw down a fantastic recipe and is sharing it here for you today.
Some people find the Paleo diet to be boring because it limits their options.
For me, it has always sparked my creativity. I don’t like to feel deprived, so I make Paleo versions of foods I used to eat.
Recently, I made Kelly Bejelly’s cinnamon rolls for my husband. His favorite. Kelly always inspires me with her recipes. So when we met recently at a Paleo conference, we talked about Paleo versions of our favorite foods.
Egg rolls came up. And I was inspired.
If you miss Chinese food, you’re going to love this recipe. Not only is it easy to make, but it satisfies cravings for bad fried food, while packing the health benefits of veggies. It’s a healthy, grain-free compromise that’s also a taste bud win!
While some of my recipes take several tries to get perfect, these eggrolls came out right on the first try. Just be careful not to over-fry them.
For the egg roll wrapper I used a time saving shortcut. These 3-ingredient Pure Wraps are made from coconut water, coconut meat & salt.
They hold up perfectly as egg roll wrappers and save a ton of prep.
Egg roll wrapper
- ½ head of cabbage shredded
- 3 tablespoons chopped onion
- 2 cloves garlic, crushed and minced
- ¼ cup bacon, raw or cooked
- ½ cup chopped shitake mushrooms, or your favorite mushrooms
- 1 teaspoon coconut aminos
- ½ teaspoon fish sauce
- 2 tablespoons chopped green onions/scallions
- 1 egg
- Cooking fat of choice One to fry the egg rolls and a couple tablespoons to sauté the eggroll filling., I used pastured lard
Sweet and sour sauce:
- 1 tablespoon honey
- 1/2 teaspoons arrowroot starch
- 2 teaspoons lime juice, use more if you like more sour taste
- 1 tablespoons avocado oil
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder, if you like it spicy
- ½ teaspoon fish sauce
- ½ teaspoon coconut aminos
- 1 teaspoon pineapple juice
- Sauté onions in cooking fat of choice. (I used pastured lard, but butter or coconut oil also work).
- Let onions cook for a few minutes on medium heat before adding other ingredients. Stir to keep them from burning.
- Add in chopped bacon and garlic and sauté a few minutes.
- Add chopped mushrooms, stir and cook for another few minutes.
- Add chopped cabbage and cook and stir until it starts to wilt. I cooked mine for about 10 minutes.
- If you want to add spice, throw in half a chopped hot pepper or some cayenne. (I used half a Thai chili but Jalapeno or Serrano peppers also work).
- Crack an egg over the veggies and let it scramble as you stir.
- Add in fish sauce (this is optional) and coconut aminos. If you don’t have coconut aminos, add 1 teaspoon of high quality salt. Some people use gluten-free tamari even though it’s not Paleo sanctioned. I’ll leave this up to you.
- Lastly add chopped green onion/scallion and mix in.
- The filling for your egg roll is now done.
- Grab your Pure Wraps and lay one out with one corner pointing towards you.
- To help the egg roll stick together better, dip your finger in water and rub it around the edges of the wrap.
- Put about 1/3 cup of egg roll filling in the Pure Wrap corner closet to you and fold the corner over the filling.
- Fold the left and right corners of the Pure Wrap (towards the center) over the filling and continue to roll until closed.
- Heat up your favorite cooking fat in a skillet on medium heat and place the egg rolls in there to brown on each side.
- Don’t cook these too long because they’re already fully cooked and ready to eat. You simply want to lightly brown the exterior.
- These cook fast so keep the heat medium low and flip them after 30 seconds. All pans heat differently so watch them closely to make sure they don’t burn. Experiment with the first one to gauge the cooking time on each side. Never overcrowd the pan and use approximately one inch of cooking fat.
- I dipped these rolls into sriracha, but here are some other tasty sauce ideas.
- Enjoy this as an appetizer or serve it with a BLT Caesar’s salad, Butternut squash mac n’ cheese, a Japanese cabbage frittata or Paleo fried calamari.
Angela Privin fell in love with Paleo cooking 10 years ago while searching for solutions to heal Irritable Bowel Syndrome. Now Paleo cooking is her creative outlet and grain free baking is a passion. When she’s not taking urban hikes with her dog or practicing Chi Gong, she enjoys experimenting with new recipes in her Paleo Kitchen Lab.