coconut wrap egg rolls
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.
Ingredients
egg rolls
- 1 - 1.5 lb1 - 1.5 lb1 - 1.5 lb Ground Turkey
- 12 oz12 oz12 oz Broccoli Slaw
- 8 oz8 oz8 oz Baby Bella Mushrooms, sliced
- 111 Water Chestnuts
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
- 2 Tbsp2 Tbsp2 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 1 Tbsp1 Tbsp1 Tbsp White Miso Paste
- 1 Tbsp1 Tbsp1 Tbsp Lime Juice
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar, or rice wine vinegar
- 0.5 tsp0.5 tsp0.5 tsp Garlic Powder
- 0.5 tsp0.5 tsp0.5 tsp Onion Powder
- 0.5 tsp0.5 tsp0.5 tsp ground Ginger
- 0.25 tsp0.25 tsp0.25 tsp Red Pepper Flakes
- 1 pinch1 pinch1 pinch Salt and Pepper
- 0.25 cup0.25 cup0.25 cup Cilantro, finely chopped
- 10 - 1210 - 1210 - 12 Original - Thrive Market Coconut Wraps
creamy asian dipping sauce
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt, or coconut milk
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Creamy Peanut Butter
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Peanut Butter Powder
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos
- 1 Tbsp1 Tbsp1 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 1 Tbsp1 Tbsp1 Tbsp White Miso Paste
- 1 Tbsp1 Tbsp1 Tbsp Lime Juice
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar, or rice wine vinegar
- 0.5 tsp0.5 tsp0.5 tsp Garlic Powder
- 0.5 tsp0.5 tsp0.5 tsp Onion Powder
- 0.5 tsp0.5 tsp0.5 tsp ground Ginger
- 0.25 tsp0.25 tsp0.25 tsp Red Pepper Flakes
- 1 pinch1 pinch1 pinch Salt and Pepper
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Process
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.
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About This Recipe
Show nutritional information
Egg Free Gluten Free Keto Poultry Shellfish Free Sugar Alcohol Free Sugar FreeThis 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 |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
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