Baked Paleo Egg Rolls in 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.
Course Appetizer, Side Dish
Cuisine Asian, Asian American, Asian-inspired Paleo
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.
Don’t have time to get coconut wraps? The fillings of my Paleo Egg Rolls are super legit and absolutely out-of-this-world delicious. Enjoy the egg roll filling as a stand alone stir-fry dish to make spring roll bowls!