GF, DF, Grain free, Paleo, Could be made AIP, Whole30, Keto
These definitely hit the spot! They are a unique take typical spring rolls/egg rolls but they are grain free and not fried in bad fats and packed full of veggies!
Here's the recipe:
The spring roll
1 package of coconut wraps
1 carrot julienne
1/2 cucumber, julienne
1/2 cup thinly sliced purple cabbage
Cilantro
Basil
1/2 cup chicken or shrimp
"Peanut" Sauce:
2 Tbls almond butter
1/4 cup coconut aminos
1/8 tsp fish sauce
pinch of salt
1/2 tsp ginger powder
1/2 tsp garlic powder
If you are AIP, dip only in coconut aminos instead.
Directions:
Assemble your spring rolls about 1 1/2 inches from the bottom of the wrap. Do not over fill with ingredients or it will be too full. Be sure to use 3-4 leaves of basil for a strong flavor. Fold in the sides first, then roll from the bottom until completely wrapped into a spring roll. In a heated pan with a little bit of avocado oil place the wrapped roll facing down so that it will not unravel. cook for about 3 minutes then flip. Remove from heat.
For the sauce, whisk everything together and dip your tasty spring rolls in!
For the wraps I used the Thrive Market coconut wraps, you can also try other brands of AIP compliant coconut wraps. If you want them to be "fresh" and not heated, you could use collard green leaves, or big leaf lettuce. If you use the greens, do not heat the leaves, keep them fresh.
Enjoy!
xo,
Amelia