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{I am so excited to welcome Jennifer from Predominantly Paleo to the site today! She is sharing with us her recipe for Paleo Egg Rolls. I love egg rolls and was sure I’d never eaten them again on the paleo diet! I can’t wait to try this recipe! For non-pork eaters like me, I would recommend ground chicken or turkey, though I bet beef would be tasty too! ~Jessica}
Who doesn’t love an egg roll?
They are practically the quintessential Chinese-American finger food, perfect for dippin’ and noshin’.
Have you ever met an egg-roll hater?
Exactly! They really don’t exist!
Well, sadly, those delightful lil’ rolls are wrapped in gluten, stuffed with soy, and fried in undesirable vegetable oils. This is not really the stuff that Paleo dreams are made of!
Well eating healthy should be fun too – and egg rolls should NOT have to be a thing of the past! These little beauties are grain, gluten, soy, dairy, nut, and yucky oil FREE, so you can snack to your heart’s content knowing that your body is gonna love what you are feeding it! Now that’s a meal worth making!
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Paleo Egg Rolls
I have linked to the products from my affiliate partners that I personally use and recommend. If you purchase through one of these links, I may earn a small commission.
Ingredients
For the Wrappers
- 3 cups peeled, coarsely chopped, and boiled yuca root (takes about 20 minutes to be fork-tender; do not overcook)
- 1/4 cup avocado oil
- 1/2 teaspoon sea salt
- Additional avocado oil or coconut oil or palm shortening
For the Filling
- 1 pound ground chicken (or turkey or beef)
- 1 teaspoon ground ginger
- 1 teaspoon garlic sea salt blend
- 3 tablespoons coconut aminos
- 1 cup shredded, diced carrots
- 2 cups shredded, diced cabbage
- Optional: 1/2 teaspoon Chinese Five Spice
For Dipping Sauce
- 1/4 teaspoon gluten-free Sriracha
- 1/4 teaspoon hot mustard (omit for AIP)
- 2 tablespoons coconut aminos
- 1.5 teaspoons coconut palm sugar
- 1/2 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350.
- Drain your peeled, chopped, boiled yuca and place in a sturdy blender or Vitamix.
- Pour in 1/4-1/2 cup Avocado Oil and blend until a dough is formed (may be slightly sticky while still warm).
- Empty contents onto parchment paper and allow to cool (this will help with the stickiness, if you experience this).
- While dough is cooling, brown ground meat in a large skillet with seasonings (garlic salt, aminos, five spice, and ginger).
- Add carrots and cabbage once meat starts losing its pink color.
- Cook ingredients until meat is cooked through and veggies are softened.
- Remove filling from heat.
- Now take handfuls of the cooled dough and flatten them into a “tortilla” on a parchment lined baking sheet.
- Square off the edges with your fingers, you will want these to be thin but not completely transparent.
- Repeat until your baking sheet is full and bake for about 10 minutes (you do not want the edges to crisp, just become more solidified and less doughy.
- Remove from the oven and repeat until all of your wrappers are made.
- Allow the wrappers to cool before filling them.
- Now take one wrapper and spoon about a tablespoon of the meat mixture into the center
- As you start rolling the wrapper, tuck the corners into the ends so that the egg roll is closed from all angles.
- Repeat until all wrappers are filled – if you have leftover meat mixture you can use it to fill lettuce leaves or make more wrappers.
- Heat your avocado oil in a large skillet over relatively high heat (not the highest) – if your oil is not hot enough the egg rolls may stick to the pan.
- Fry 3-4 at a time so that you may keep a close watch on them…you will want to brown all sides in the skillet.
- Remove from heat once your egg rolls are nicely browned and repeat with the remaining egg rolls which have not been fried.
- For Dipping Sauce, combine all ingredients and get dippin’.
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Simply Organic Ginger Root Ground Certified Organic, 1.64-Ounce Container
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Nutiva Organic, Neutral Tasting, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15-ounce
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Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and Marinades
Hey AIP (and even non-AIP) Friends! Listen Up! It’s Finally Time for “FAST” Food on the AIP!
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I know, it sounds too good to be true, but I assure you, it’s not. And listen, while this eBook was created for our AIP friends, everyone will LOVE the nourishing, real food recipes in this book, regardless of your eating style.
I’ve done the AIP twice in my life, once for 6 months and then the second time for about 18 months. Both times I found myself struggling with the amount of time it took to prepare my food. And, because our food choices are limited, especially during the initial healing phase, I started to get really bored and stuck in a rut with food.
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Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Read our full terms and conditions here.

I love the idea of the wraps, but since yuca is actually tapioca, can this recipe be adapted to using tapioca flour?
Hi Cynthia – I am not sure that would be possible. You need the whole yuca root with the moisture from the vegetable to create the wrapper. You could experiment with it, but it would be a shame if it didn’t come out right. I hope you enjoy!
Is avocado oil safe for cooking then? So far the only real option I’ve seen for using it has been in mayo. Either way I need to plan a weekend to make these, they sound SO good and I have an exceptional local source for pastured pork.
Hi Soli! Avocado oil is supposed to be safe for cooking. It has a similar fatty acid profile to that of olive oil. I personally don’t use it for cooking though — it’s reserved specifically for my mayo. I prefer to use coconut oil and palm shortening for cooking. Palm shortening is ideal for higher heats, even moreso than coconut oil, with a smoke point of 450 degrees. I can’t wait to make these! 🙂
I do not have information on the palm shortening or coconut oil smoke point temperatures, but I know that avocado oil has it at 540, which makes it very good for frying. I learned from a chemestry teacher, long time ago, that the olive oil becomes toxic when heated, hence, a lot of chefs are cooking with olive oil!
Hi Doina – I have mixed feelings on cooking with olive oil. There is some research that shows it is safe for cooking, like the info in this article: http://healthimpactnews.com/2014/myth-buster-olive-oil-is-one-of-the-safest-oils-for-frying-and-cooking/
These egg rolls sound and look delicious. I can’t wait to try them!! I love the fact it uses lots of healthy and nutritious ingredients.
Thanks Anna! This is a stellar recipe! Hope you enjoy! 🙂
Hello, this recipe looks fantastic but, I cannot eat potato or yucca and curious if cauliflower, turnip, rutabagas, celery root or jicama could work in place of the yucca?
Hi Alyshia – This recipe hasn’t been tested with any of those ingredients, so I can’t really say. Yucca has a very unique texture (sticky and doughy), so I don’t think any of those substitutions would work correctly. Sorry!
Hi…
Can frozen yuka be used instead of cooked yuka?
Hi Agathi – You will need to cook the yuca root down in order to get it to the right consistency for this recipe. Hope you enjoy!
Does the yucca make a stiff or pourable dough? I don’t have a Vitamix so I’m wondering if it would be better to use a regular blender or a food processor.
Judy – It makes a pretty pliable dough, but definitely not pourable. I’d check out Jennifer’s great yuca dough video here: http://youtu.be/Z9k86XfKrqY. She is the yuca dough expert! 🙂
I made these egg rolls ( I modified ingredients)!! They were GREAT. I didn’t use any meat because I am vegan. And to make the wrappers, I only used one ingredient, yucca, blended in my vitamin; I realized that I forgot to mix oil with it. It turned out super sticky so I put it in the freezer for a few minutes (it still was super sticky but I made it work in the end). I also made the filling with only cabbage, carrots, 2 teaspoons of molasses, 1 teaspoon apple cider vinegar, and a half garlic clove mixed together in a pan. That’s it! Also, the wrappers of the egg rolls were still too soft after putting it in the oven for 10 minutes, so what I did was afterwards, I put it directly onto the rack (with no pan) for a few minutes until the corners turned brown! Thanks so much for this recipe! It was truly an innovative and awesome idea and I plan on using this recipe a lot!
Thanks for the tips Jewe! I’m so glad you enjoyed them! 🙂
Hi, and thank you for sharing this recipe! I’m concerned my hubby and son will be able to tell I didn’t use a traditional wrapper. Can you tell the difference in flavor between a traditional wrapper and this yucca-based recipe? We are not GF, and eat quite a bit of flour-based recipes. Thank you!
Hi Shannon – I think it depends on how sensitive their tastes are. I don’t think there is much difference in flavor, but that is just me. I think if the filling is flavorful and you have a dipping sauce with lots of flavor, people would be none the wiser to the switch! 🙂
because these seem so labor intensive I am curious if I would be able to do a couple batches ahead of time and freeze them for quick reheat on busy days?
I have never done it that way, but I think it may work. I will have to try it and make a note of how it turns out! 🙂
Where do you purchase yucca root? I have been craving these since I saw your recipe!
Hi Lisa – I find mine at the local Asian markets. Sometimes Whole Foods carries it, but it’s rare.
i like the recipe
the title : Paleo Egg Rolls (Gluten, Grain, Dairy, Egg, and Nut Free, Autoimmune Paleo )
it is not nut free when you still have coconut aminos
I will cook this recipe and substitute grassfed butter for the coconut amimos.
Hi Rick – This recipe IS nut free, as coconut is not a tree nut. Coconut is a member of the palm family, which is not related to nuts or peanuts. The FDA confused everyone a couple of years back by adding coconut to the list of tree nut allergens, even though it is not botanically a tree nut. Quote: “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.” http://www.acaai.org/allergist/allergies/Types/food-allergies/types/Pages/tree-nut-allergy.aspx. Hope that helps!
Also, butter is not a sub for coconut aminos. Coconut aminos is like soy sauce in flavor. You could sub tamari or soy sauce for the aminos if you are able to tolerate soy. Cheers!
Just remember for the people making this recipe that Yuca and Yucca are two different plants. Yuca/cassava is a root and Yucca is a desert plant. It might be silly to point out but you wouldn’t want someone to get these two confused while cooking. I would really like to try these but I am concerned about the carbohydrate levels in them. Yuca is just about double the amount of carbs of a regular potato and sweet potato. Any ideas for a different source to lower the carbs?
Hi Larissa – Thanks for stopping by. There is really no sub for the yuca in this recipe. Yuca is quite unique in that it makes a very pliable, sticky dough on its own that lends itself to these types of grain-free and gluten-free recipes. There is nothing out there that compares to it and its unique characteristics.
Hot mustard also needs to be omitted from the dip sauce to be AIP compliant.
Good catch, Kim! Thanks!
Did you ever determine if you could freeze the baked wrappers? I’m making these right now and would like to do that.
Hi Kristi – I have not tried it, so I am not sure if it would work right or not. If you try it, let me know how it goes!
Unfortunately I am now allergic to avocados, so what would you suggest I sub for the avocado oil in this recipe? Otherwise it looks delicious!
Hi Kathleen! You could use any oil of your choice. I’d use coconut oil or palm shortening as those have the highest heat tolerance levels! Enjoy!
In Colorado I am surrounded by Yucca plants – are their roots the same as your described Yuca root?
Thanks,
Oops, never mind – just read the earlier post re Yuca vs Yucca
Glad that helped! 🙂
Tried making these tonight- HUGE fail! The filling was fine, it was the wrappers. I watched the YouTube video above, tried adding coconut flour, and even froze the dough (after letting it cool for more than an hour) for over 30 min. and the dough was still WAY too sticky to work with. =(
Hi Jo – I am so sorry the recipe didn’t work for you! 🙁
You are right, who doesn’t love a egg roll. Every Chinese you need to have egg rolls, but when ordering them from a take out they can be too greasy and very salty. I like how they are oven cooked and not fried. I have never tried to make egg rolls before but there’s a first for everything. To be honest I think the wrappers will be tricky to make, can you give any pointers?
Hi Adam – The yuca can be a bit tricky to work with, but as long as you follow the instructions, you should be good to go. This is definitely a more time consuming recipe, which is a good thing otherwise we’d eat them all the time! 🙂 You might also want to check out the author’s site (this was a guest post): http://predominantlypaleo.com/. She has tons of yuca info on there! 🙂
Thanks for the reply Jessica, I’m a bit slow getting back to you. Yeah I think its a good job they are time consuming or I would be making them every day for a snack or as part of my meal. I did give it ago and I know its definitely a recipe that needs patience!!! I shall take a look at the link you provided too.
Can you use a different oil/shortening with the yucca to make the wrappers? Or does it need to be avocado oil?
Hi Amber – You could use any oil that has a high smoke point. Coconut oil or palm shortening would be good alternatives to the avocado oil. Use refined coconut oil if you don’t want any coconut taste.
HO-LY MOLY. These are DELICIOUS. The prep was definitely a lot of work, but oh my gosh, I am pretty sure these taste better than regular egg rolls. Thank you so much for this post! Also, I used shredded chicken in mine instead of ground pork. For the sauce I used coconut aminos and fresh minced garlic. MMM I will be making these 100 times more! I also love how filling they are.
Hi Devandy! Thank you so much for taking the time to stop back by and share! We are so happy that you enjoyed the recipe. The recipe is pretty intensive but so worth it (it keeps us from eating them every day, right!?). 🙂
How many egg rolls does it make? I have to make them for a class project and want to make sure there will be enough for everyone there is around 28 students.
Hi Mikayla! It’s going to depend on how big you make the wrappers. You should be able to get 10-14 per batch. Hope that helps! 🙂
What can you use instead of yuca root? I’m on a no-carb diet.
Hi Tina! Thanks for stopping by! Unfortunately there is no sub for the yuca in this recipe. Sorry!
These AHmazing egg rolls are by far one of the MOST AMAZING AIP FOODS I HAVE EVER HAD!!! SERIOUSLY!! Thank u so much for posting this recipe!! I wish I could have found this recipe sooner in my AIP journey! I Love egg rolls, & Asian food is my Favorite!! These actually remind me of Russian/Ukrainian “Bulochki” (pastries stuffed usually w/ cabbage, onions, carrots; sometimes potatoes & sometimes meat). I would add a little salt though into the cassava dough before making them into wraps. It’s missing that “kick” from salt, kinda bland w/o it. And, I made them thin but they still seemed kinda thick (thicker than in your photos) & some were breaking apart .. any advice for these slight problems? Otherwise, they’re a Staple at my house! My non-AIP hubs Loves them too!!
Hi Svetlana! Thank you for taking the time to come back by and share your thoughts! I am so thrilled you love them. You made my whole day with your kind words. You could try rolling them out with a glass or pasty roller to get them thinner. I would recommend putting a piece of wax paper or parchment paper that has been oiled/greased over the dough before you roll it. Otherwise it will stick all over your roller. Hope that helps! 🙂
Do you have the nutritional value per serving? Wondering how many carbs in each wrap. Looking forward to making these, thanks for the great recipe!
Hi Lacey – Sorry, I don’t know that info for this recipe, but there are a number of sites you could use to calculate it. This one seems to be one of the most popular: http://www.myfitnesspal.com/recipe/calculator. Have a great day! 🙂