Egg Rolls and Spring Rolls (paleo, AIP)
Try this Egg Rolls and Spring Rolls (paleo, AIP) recipe, or contribute your own.
Try this Egg Rolls and Spring Rolls (paleo, AIP) recipe, or contribute your own.
- 1 tb olive oil
- garlic
- onion
- sea salt
- ginger
- 1 tsp sea salt
- cabbage
- scallions
- coconut aminos
- 1.5 tsp sea salt
- tapioca crepes/spring roll wrappers (makes ~6-8)
- 1.5 c tapioca flour (could work w/ arrowroot starch too but haven't tried yet)
- 1.5 c water
- regular crepes/egg roll wrappers
- 1 c tigernut flour
- 1/2 c cassava flour
- 1/2 c tapioca fl
- 1.5 - 2 c water
- 1.5 tb olive oil
- egg/spring roll filling (modifiable)
- sweet potato noodles
- bok choy
- lemon/apple cider vinegar
- chopped pork belly/ground meat
- garlic stems
- oil/fat for frying (i used a mixture of avocado olive, coconut oil, beef tallow, and pastured lard (totally unnecessary to use all of these, i was just using up oils pre-moving which is usually when i end up frying stuff).
- Carbohydrate 4.502738875 g
- Cholesterol 9.135 mg
- Fat 3.53198187545229 g
- Fiber 0.586181249797344 g
- Protein 2.8837585 g
- Saturated Fat 1.60632112506245 g
- Serving Size 1 1 roll (128g)
- Sodium 681.652731251512 mg
- Sugar 3.91655762520266 g
- Trans Fat 0.180820562512248 g
- Calories 59 calories
Step-by-step
- Pre-cook your egg/spring roll filling. You can use pretty much anything - I sauteed some garlic, ginger, onions/scallions with cabbage, bok choy, pre-cooked pork belly and japchae noodles - season to taste, and let cool (not a bad idea to do this the day/night before).
- For your wrappers, mix the ingredients well.
- Heat up a flat-bottom non-stick pan over medium heat.
- Pour about ½ c of batter (should be liquid-y, like crepe batter) onto the pan.
- Let cook for a couple minutes, and flip once the crepe is holding together and can be flipped (you don't want to overcook it or it'll be impossible to roll/will crack, but also not undercook it too much or it'll be too soft/sticky to work with).
- Put about 1 tb of filling near the bottom of the crepe and roll, burrito style.
- You need to roll these tight and ensure there are no air gaps otherwise they will leak or come apart while frying in dramatic fashion (trust me on this one).
- Seal using some coconut milk mixed with tapioca/arrowroot.
- Once all the rolls are ready, heat up enough oil to cover the rolls (~3/4 - 1 inch deep or more) over medium heat in a deep pot. (You can skimp on oil but just make sure to turn the rolls so they cook evenly.)
- When the oil is hot (drop of water sizzles), fry rolls a couple at a time.
- Fry until rolls start to brown (~5 minutes), but be careful because the longer they fry the greater the chances that they may leak.
- For best results, finish in oven at 350 degrees Fahrenheit for ten minutes or so (helps to retain crispiness).
- Bake and rest on a wire rack.
- Serve with coconut aminos or dipping sauce of choice.
A Busy Mom's Guide to Delicious and Healthy Egg Rolls
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping a house running smoothly, finding time for anything, let alone cooking a healthy and satisfying meal, feels like a Herculean task. But I've discovered a simple solution that's both time-efficient and incredibly delicious: homemade egg rolls (and spring rolls, for variety!). This recipe has become a lifesaver, and I'm excited to share my experience and the joy of these flavorful delights with you. The best part? These are Paleo and AIP compliant – great for gut health and energy levels, which are key for managing a busy life. I've streamlined this recipe to suit my crazy schedule, making it perfect for busy weeknights or even a fun weekend project.
I often prep the filling the night before. That way, when I’m ready to cook, the hardest part is already done. The filling itself is incredibly versatile; I love using whatever fresh vegetables I have on hand. Cabbage, bok choy, and scallions are my go-to’s, but feel free to experiment! Pre-cooked pork belly adds a delightful savory touch, but you could easily substitute with chicken, tofu, or even leave it out completely for a vegetarian option. The secret to these rolls, besides their delicious flavors, lies in the wrappers. They're made with a simple tapioca flour batter that creates delicate, slightly crispy wrappers. The process of making the wrappers is quite straightforward; I usually make a double batch to have some on hand for future meals. And don’t worry about having to spend hours frying. I’ve tweaked the method to involve minimal frying, reducing cooking time and making this recipe suitable for even the most time-constrained schedule.
The beauty of this recipe lies in its adaptability. You can customize the filling to suit your preferences and whatever ingredients you have readily available. One week, I might load them up with spicy ginger and garlic, while another week, I’ll opt for a lighter filling with fresh herbs. The versatility is a major draw for me, ensuring that I never get bored with this dish. Moreover, it makes for perfect meal prepping. I often make a large batch, store them in the freezer, and simply reheat them when needed, saving precious time during those crazy busy weeks. This makes a healthy and satisfying meal easily accessible, even on the most hectic evenings. It's a dish that’s become an integral part of our family's regular meal rotation. The children love them, and I find immense satisfaction in knowing they're enjoying a delicious and nutritious meal without me spending hours in the kitchen.
Beyond the convenience and deliciousness, the health aspect is a significant win. The paleo and AIP compliance ensures that these egg rolls are packed with nutrients, easy on the digestion, and provide a sustained energy boost that keeps me going throughout the day. The vibrant colors and variety of ingredients ensure that my family gets a wholesome meal that is both tasty and beneficial to their health. The whole process, from preparation to serving, has become a cherished ritual in our home, blending convenience and culinary satisfaction. To make these even better, I’ve experimented with different dipping sauces that enhance the overall experience. A simple coconut aminos dipping sauce works perfectly, highlighting the fresh flavors of the fillings. However, you’re welcome to get creative and use other sauces that suit your taste preference.
In conclusion, these egg rolls (and spring rolls) have become a staple in my hectic lifestyle. They're quick, easy, customizable, healthy, and most importantly, incredibly delicious. They are a testament to the fact that healthy eating and a busy life aren't mutually exclusive. With a little planning and a dash of creativity, you can create flavorful and nutritious meals that fit seamlessly into your busy schedule. So, give this recipe a try. I'm confident that these egg rolls and spring rolls will quickly become a favorite in your home, too. Enjoy!
