Paleo Egg Rolls with Coconut Wraps
Baked Paleo Egg Rolls with coconut wraps are the healthiest Whole30, Keto, low carb spring rolls, filled with crunchy vegetables and egg roll dipping sauce. These Whole30 Keto egg rolls are perfect for appetizers, party finger food, or healthy snacks.
Paleo Egg Rolls (Low carb, Keto, Whole30)
I love spring rolls. Whenever we visit Vietnamese restaurants or Japanese-influenced local joints, I’ll always try to make room for crunchy spring rolls. I’m not talking about those thick and doughy deep fried takeout egg rolls – those are a big no no – but rather the thin mini cigar shape spring rolls, filled with crunchy vegetables and finely minced meat.
Egg rolls or Spring rolls?
I ask my husband who grew up in Montana what American thinks between egg rolls and spring rolls and he told me they are the same thing. :d To be honest with you, there are so many different egg rolls and spring rolls across Asia. It’s hard to give a definitive answer between the two. In my opinion, egg rolls are a Chinese-American dish whereas spring rolls are a Chinese dish. Even spring rolls come in various variety east and southeast Asia. Some are crispy, others are soft or almost like crepe rolls.
Traditionally people make egg or spring rolls in spring roll wrappers that you can purchase in the supermarkets and the best way to cook them is to deep fry in oil. Although they are delicious, they do add extra carbs to our bodies and deep fried food is best not to consume too often.
So it’s been a dream of mine to make low carb oven baked Paleo Egg Rolls however I didn’t know how to do that until it occurred to me the other day to give coconut wraps a try. These coconut wraps smell so fragrant with a light toasty coconut flavor and the texture of the wraps are simply fabulous – not too soft/fragile and not too dry/stiff. They add a nice toasty sweet flavor to my low carb spring/egg rolls recipe.
The best filling for Paleo Egg Rolls
There are many possibilities when it comes to spring roll fillings. You can use any fillings you like from savory to sweet flavor but the key element is to keep the spring roll fillings dry and crunchy as opposed to wet and watery so that the rolls will remain crunchy.
The fillings of my Paleo Egg Rolls are inspired by Japanese gyoza with a Chinese flare. The crunchy and finely shredded cabbage and other vegetables are the focus of the filling. The minced meat is an enhancement to add extra Umami to the spring rolls so please pay attention to the meat and vegetables ratio. Too much meat will make the filling wet and thus the spring rolls will be less crunchy.
When you add the fillings to the wrapper, try not to be greedy. For a 7-by-7 inch square coconut wrapper 3 tbsp of the fillings are all you need. The regular spring roll wrappers are much smaller so definitely reduce the filling quantity if your wrapper size is smaller than mine.
No egg roll wrappers? No problem
My friends, by far if you are familiar with my recipes you’ll know they are easy to customize. Even if you don’t have the coconut wraps or regular spring roll wrappers, you can still make my Paleo Spring Roll fillings without the wrap (i.e. egg rolls in a bowl). The fillings are out of this world delicious. Once you take a bite you’ll know the difference.
Spring roll dipping sauce
The dim sum sauce will taste more Chinese whereas the Thai peanut sauce will taste sweeter and creamier so it’s totally up to you!
So my friends! These oven baked Paleo Egg Rolls with coconut wraps are probably the best spring/egg rolls you can find on the net. They are low carb, oven baked, and filled with shredded crunchy cabbage, sweet carrots, and finely minced meat.
If you make this oven baked grain-free and gluten-free low carb spring rolls, be sure to rate the recipe and leave a comment below. It’ll help me and my blog tremendously. Be sure to hit the share button to save this post to as many boards as you like! Thanks so much in advance!
Paleo Egg Rolls with Coconut Wraps
- Avocado oil
- 3 caps ~4 oz. total fresh shiitake, , thinly sliced
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- ½ lb ground chicken breast or pork
- 1 large clove garlic, , grated
- ½ tbsp grated ginger
- ½ tsp coarse salt
- 1 tbsp coconut aminos
- 1 tsp toasted sesame oil
- 3 bulbs scallions, , finely sliced
- 15 coconut wraps, 7x7-inch per wrap
- Preheat oven to 350F (325F for convection oven).
- In a well-heated large skillet or wok, add 1 ½ tbsp avocado oil. Over medium-high heat, saute shiitake with a pinch of salt until the mushroom becomes softer, about 1 to 1 ½ minutes. Transfer to a large mixing bowl to cool.
- Use the same skillet, add 1 tbsp oil, saute cabbage, carrots, and sprouts with a pinch of salt until they turn slightly softer yet still crunchy, about 2 minutes. Transfer to the mixing bowl with the mushrooms.
- Add 2 tbsp oil, saute ground meat over medium-high heat for 2 minutes with a pinch of salt. Add garlic, ginger. Saute for 1 minute. Season with salt and coconut aminos. Saute until the meat is cooked through and break up to fine pieces. Season with sesame oil. Transfer to the bowl.
- Add scallions to the mixing bowl. Gently toss to combine and taste test.
Paleo Egg Rolls:
- Place 1 coconut wrap in a diamond position. Place 3 tbsp filling about ⅓ way up from the bottom of the wrap. Roll from the bottom while gently press down and push-in to make the filling stay in. Fold sides in then continue rolling. As you continue to roll, leave about half to one-inch top seam and spread a few dabs of water over to help hold the roll together.
- Place the egg rolls, seamed side down, over a large sheet pan lined with parchment. Lightly brush them with avocado oil. Bake about 9 minutes total and flip the rolls every 3 minutes until they are golden brown.
- Serve hot with I Heart Umami dumpling dipping sauce or Thai no peanut peanut sauce.
Want more low carb and super tasty Asian-inspired Paleo food? Check out my Keto Sushi Rolls, Hearty Chinese Egg Drop Soup, Whole30 Hot and Sour Soup, Soy-Free Instant Pot Egg Tofu, Cashew Chilled Soy-Free Tofu, Taiwanese breakfast crepes, and Paleo Baked Crispy Sesame Tofu!