If you ask me, there is just about nothing more delicious than the flavor and texture of a crunchy egg roll. I honestly thought my egg roll eating days {or at least guiltless egg roll eating days} were over once I aspired to eat a more clean, Dr. Brown approved diet. Then, alas, Celia has once again managed to create a paleo version of this Asian classic that tastes almost identical to the original. See for yourself by giving the following recipe a try…
Ingredients:
- 2 chicken breasts
- 1½ c shredded cabbage
- ½ c chopped carrots
- 1 small red onion diced
- ¼ c chopped celery
- 1 c bean sprouts
- 4 c chicken broth
- 2 Packages of Paleo Wraps by Julian Bakery
- 1 T olive oil
- sea salt and pepper to taste
Step 1: Place chicken breast in a large crockpot, and layer on cabbage, carrots, onion, celery and bean sprouts.
Step 2: Add broth, cover, and cook on High for 4 hours.
Step 3: Shred chicken and blend veggie mixture well.
Step 4: On a cutting board lay out wrappers, and spoon approximately 1/4 c of the meat filling onto the bottom center of wrapper.
Step 5: Starting at the bottom pull and tuck corner under chicken veggie mixture. Pull in each cover to center.
Step 6: Roll tight making sure the roll is sealed. Repeat process until all the filling is gone or you run out of wrappers.
Step 7: Heat skillet with olive oil on medium-high heat, and place a few rolls at a time into skillet turning about every 30 seconds. When roll is golden brown on all sides, remove and place on paper towel until all rolls are browned.
Step 8 : Serve with Tamari sauce and cauliflower rice if desired.
Celia has made it her mission to create Dr. Brown approved meals that are both fabulous and familiar, and I think she has done just that with this dish. We hope you enjoy this tasty entrée! For easy printing, click here.
Happy eating,
