Hello Chinese Restaurant in my Kitchen!
These little egg free/grain free “egg rolls” are the perfect treat for those on a restricted diet due to health, who still want to have a little party in their mouth on occasion. The possibilities are endless on what you can fill these with! I just used ingredients I already had on hand: Apple, Cucumber, Leeks, and Basil and dipped them into my go-to “Sweet & Sour” sauce, again, Hello Chinese Take Out Menu from my very own kitchen!
I am sure these egg rolls would also be fab with a filling that included shredded carrots, shredded cabbage, zucchini, your choice of proteins, a pinch of Chinese 5 Spice, sauteed onions, mushrooms, fresh mint, green onions…
I have to give a shot out to my friend Amanda for getting this idea into my head! When we were perparing lunch at the Ritter Hot Springs retreat last week, she wondered if you could make wontons with these coconut wraps, and also fry bananas in them, which I am sure would be equally amazing!
And since these coconut papers made by Julian Bakery are RAW too, you can actually keep this recipe fully raw if you want to! Just skip the sauteing part, and you are good to go!!
Or, you can make your own coconut wraps with fresh young coconut meat and a food dehydrator, see this recipe here.
Read more about the Paleo diet here.
These are the Grain Free Paleo Wraps I like to use. INGREDIENTS: *Coconut Meat, *Coconut Water, and *Unrefined Virgin Coconut Oil. (*Derived From Organic Coconuts)
How to Roll a Mini Egg Roll Photos below.
Note: Be sure to add a little water to the final edge in Step 4 to help seal the roll.
UPDATE: For Full Size Egg Rolls, as pictured above, keep the sheets in full size, fill and fold as shown below.
Paleo/Vegan Egg Rolls
Paleo Egg Rolls
- 3 Coconut Wraps, made by Julian Bakery (purchase here* see note below about best deals available $) (OR DIY, make your own wraps, see here)
- 1/2 cup green cabbage, shredded
- 1/2 cup carrot, shredded
- 1/2 cup zucchini or cucumber, shredded (or green apple)
- 1/4 cup basil, fresh
- 1/4 cup “Chinese parsley” (aka cilantro)
- optional: use any other veggies you want: leeks, sweet onion, green apples, mushrooms…
- 1 Tablespoon coconut aminos (purchase here) (or use a little sea salt)
- 1 1/2 Tablespoon coconut oil for sauteing (divided)
- 1 teaspoon fresh grated ginger
- optional: I bet a pinch of Chinese 5 Spice could be nice – but haven’t added it yet!)
- Mince and chop your veggies and herbs.
- Melt 1/2 Tablespoon coconut oil in a saute pan over medium heat.
- Sautee veggies for 5 to 10 minutes over medium heat until soft. I like to add in herbs in the last minute.
- When veggies are done cooking, pour them into a bowl, and clear out the pan.
- UPDATE: You can also make Full Size Egg Rolls even easier then then mini ones. Just fill and fold the full size coconut sheet in the same manner as shown above. Then simply oven bake at 350* for a few minutes until gold brown. This is simpler then the pan frying method below. You can spray them with a little olive oil for a more golden color.
- OR For Mini Egg Rolls: Cut the coconut papers into 4 squares, all equal size. (3 papers = 12 squares)
- Arrange a small square so its like a diamond on a cutting board. (at a diagonal, see above photos)
- Put a Tablespoon of filling into a coconut square and follow photo directions above.
- NOTE: After you follow rolling photo directions above, you need to add a little water to the flap in step 4, to help it stick to the roll and form a seal. This is an important step. Also let them “rest” a few minutes, on their side to help keep the last flap sealed.
- Heat one Tablespoon of coconut oil in your saute pan over medium heat.
- Once the oil heats up, gently set 4 of the mini egg rolls into the pan. (I found it easiest to cook 4 to 6 at a time)
- You will want to keep a close eye on these, turning them every 30 seconds to a minute, until you have a nice golden color.
- Do your best to let them cool a little bit before devouring them! I highly recommend the dipping sauce below!
*You can also cut the coconut paper into 4 triangle shapes, to then roll triangle style Wontons. Or you can form them into Potsticker shapes.
*I have also found the coconut warps at Whole Foods for $7.99 per package of 7. And today I saw them advertised on amazon as 2 packs for $18.99 ($1.35/wrap) – Or you can make your own wraps following this recipe, though pricewise I find it cheaper to buy the wraps already made, since I can’t always find good quality fresh young coconut here in rural Oregon.
Sweet & Sour Dipping Sauce
- 2 Tablespoons Apricot Jam or Tart Cherry Jam, fruit sweetened, no sugar added (or 1 pureed apricot + a little natural sweetner for AIP)
- 1 Tablespoon coconut aminos (soy free-soy sauce, see here)
- 1 Tablespoon vinegar (I like rice vinegar, can also use a white vinegar, or apple cider vinegar)
- optional: 1/2 teaspoon toasted sesame oil (omit for AIP)
Stir ingredients together to create my favorite simple sweet and sour sauce.