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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.
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Egg rolls or Spring rolls?
I asked 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 varieties in 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 is 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. Similar to my rice paper dumplings and rice paper egg rolls, 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.
Paleo Egg Rolls with Coconut Wraps
Video
Ingredients
- 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
I Heart Umami Dipping sauce:
- 15 coconut wraps 7×7-inch per wrap
Instructions
- Preheat oven to 350F (325F for convection oven).
Filling:
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
So good!! Followed the recipe up until I realized I didn’t have the coconut squares but instead had purchased Sieta almond wraps. I decided to make them anyway with those as a replacement and although they didn’t turn out the most aesthetically pleasing and didn’t get that golden brown, they still where really good. Definitely will be making them again. Plus side, no lower abdominal pain like I usually get when eating at a Chinese restaurant! This is what I imagine authentic Chinese food tastes like. A+
Hello Chihyu, I’m having trouble posting my comment, it just disappeared so I apologize if it shows up twice. I would just like to know if these can be made in advance and reheated the next day. I am pretty sure they can be assembled the next day but I want to make my lunch for work ahead of time. I’m just not sure the coconut wraps will work well like that. Thank you!
Hello Chihyu, I read through the comments to try to find an answer to this question and I saw your answer about freezing these. We are wondering if we can refrigerate the leftovers and how they hold up in the refrigerator after they’re cooked. I know Coconut can soak up moisture so I wasn’t sure if that would work but I would love to take them in my lunch the next day! Thanks in advance.
Hey Holly, I’d make the fillings first and only wrap them before eating. You are right coconut wrap (or even regular wraps with thin texture) will not hold the moisture well so always pack them separately. 🙂
These were sooooo delicious!!! My two young boys and husband really enjoyed them as well! I didn’t have enough time to make both sauces so I just made the Dumpling Sauce. Will be making these again….and again….and again 🙂
The whole family enjoyed these egg rolls — I finally ordered some of the coconut wraps online just for this. I love how easily the filling comes together and wraps quickly for a convection bake to get them a little crispy on the outside. I got only 6 rolls from the filling versus 15 however, I did not have shiitake so the filling had less bulk. Tasted great with ground pork. Will make again, a delicious Whole 30 dinner!
Aww that’s so fun! Thanks for sharing!
These are amazing! You are right the filling is worth the recipe all by itself. I can see an epic lettuce wrap! The coconut wraps are brilliant…totally excited to experiment with other fillings. Maybe a sweet sugar free filling with whipped cream😳 Thank you thank you!
That sounds amazing!
These are so delicious! I made them in my oven but next time I’d like to try to make them in the air fryer. I reheated them in the air fryer and it worked out perfectly since the wrap does get a bit soggy the next day.
THank you, Rachael. So happy to hear!
I had never made egg rolls un supervised before… I was nervous. But, this recipe seemed like I could potentially not mess this up. It did not disappoint. I don’t usually leave comments on recipes. This was a hit. I will definetly continue to make this for our family. Thank you so much for these healthier version. I have your cookbook too. I sing your praises.
Thank you for giving it a try. Appreciate it!
made without the wrap. it was amazing!! and easy to make as well!
Love egg roll in a bowl style, too!
Every recipe I make from your blog is delicious and these were no exception. The filling is amazing without the coconut wraps, but it’s good in the wrap too. I made it with the dim sum dipping sauce, which is delicious! Thanks for making such amazing recipes!
So very welcome! Thanks for the review!