coconut wrap egg rolls (Edit recipe)

i stumbled across the PERFECT gluten-free egg roll wrapper sub - coconut wraps! they have a slightly sweet taste, which just pairs perfectly with the meat mixture & asian dipping sauce.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	361
Fat:	17 g
Carbohydrates:	34 g
Protein:	27 g
Cholesterol:	71 g
Sodium:	752 mg
Fiber:	6 g
Sugars:	13 g
Calculated for total recipe.

by ericatangeman

Serves: 5-6

Ingredients

egg rolls

1 - 1.5 lb Ground Turkey
12 oz Broccoli Slaw
8 oz Baby Bella Mushrooms, sliced
1 Water Chestnuts
2 Tbsp Coconut Aminos
2 Tbsp Lakanto Classic Monkfruit Sweetener (with Allulose)
1 Tbsp White Miso Paste
1 Tbsp Lime Juice
1 Tbsp Apple Cider Vinegar, or rice wine vinegar
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
0.5 tsp ground Ginger
0.25 tsp Red Pepper Flakes
1 pinch Salt and Pepper
0.25 cup Cilantro, finely chopped
10 - 12 Original Thrive Market Coconut Wraps

creamy asian dipping sauce

0.5 cup Plain Greek Yogurt, or coconut milk
1 - 2 Tbsp Creamy Peanut Butter
1 - 2 Tbsp Peanut Butter Powder
1 Tbsp Coconut Aminos
1 Tbsp Lakanto Classic Monkfruit Sweetener (with Allulose)
1 Tbsp White Miso Paste
1 Tbsp Lime Juice
1 Tbsp Apple Cider Vinegar, or rice wine vinegar
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
0.5 tsp ground Ginger
0.25 tsp Red Pepper Flakes
1 pinch Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 400.
in a bowl, combine all ingredients for creamy asian dipping sauce; refrigerate until ready to serve.
in a large skillet, brown ground turkey.
remove turkey skillet, then add in broccoli slaw & mushrooms; saute for 6-8 minutes.
add turkey back in, along with coconut aminos, lakanto, miso, lime juice, vinegar, & seasonings; cook for 2-3 minutes.
*can also enjoy egg roll mixture in a bowl over cauliflower rice or veggie noodles.
to assemble egg rolls, place a coconut wrap in the diamond position, then add ~¼ cup egg roll filling.
wrap roll from the bottom, then fold in sides & continue to roll.
leave about a 1” top seem to dab a little water on to hold the roll together.
place egg rolls on a sheet pan with the seam facing down.
bake for 5-7 minutes, flipping halfway through.
serve with creamy asian dipping sauce.