Sort of Healthy Egg Rolls

Traditional Chinese egg rolls that we all add on to our takeout orders are so good, but so bad for you. That’s why I made this super easy egg roll recipe that is…sort of healthy. Seriously though…the stuffing is super healthy, but where it goes down hill is when we add in the egg roll wrappers…oh and did I mention they are fried too. I normally don’t advocate for frying things, but I just might make an occasional exception with egg rolls. To make it slightly better you will be frying in a small amount of coconut oil in a pan. If you prefer to not eat the egg roll wrapper, the stuffing is excellent all by itself. I like to make a HUGE batch, that way I have lots of leftovers and serve the leftovers as a salad instead of fried egg rolls. It’s like I get two meals out of one.

Sort of Healthy Egg Rolls

• 1 head of cabbage

• 1 bunch of cilantro

• 1 small bunch of mint

• 1 small bunch of basil

• 4 green onions

• 4 carrots

• 2” of fresh ginger

• 2” of fresh turmeric

• 4 garlic cloves

• 2 Tbls sesame oil

• 2 Tbls rice vinegar

• 2 Tbls low sodium soy sauce

• 2 Tbls coconut aminos

• 2 chicken breast

• Ground ginger

• Ground garlic

• Salt and Pepper, to taste

• Coconut oil

• 1 package of egg roll wrappers

Add a small spoonful of coconut oil to a skillet and heat on medium heat. Sprinkle the salt, pepper, ground ginger, and ground garlic over both sides of the chicken breasts and then place in the preheated skillet. Sauté chicken for about 5 minutes on each side or till golden brown and done. Set aside to cool. Shred the chicken when its cool enough to handle.

While the chicken is cooking and cooling you can work on the vegetable filling. Chop one head of cabbage, green onions, carrots, fresh ginger, fresh turmeric, and garlic cloves. Add vegetables to a large preheated skillet with 1 Tbls of coconut oil. Sauté for about 5 minutes stirring occasionally. Add sesame oil, rice vinegar, soy sauce, and coconut aminos. Stir mixture and sauté for another 5 minutes. Add shredded chicken and toss to mix.

Now its time for my favorite part of cooking. Taste and adjust. Its that easy! Taste what you have made and adjust it to your liking. Want more of a ginger flavor, then add more ginger. Soy sauce? Add more soy. Add salt and pepper to season. Once the mixture is to your liking its time to make the egg rolls.

Heat a skillet on medium high heat with a couple big spoonfuls of coconut oil. Lay an egg roll wrapper on a clean flat surface. Place 1-2 spoonfuls of filling in the middle of the egg roll wrapper. Follow the directions on the egg roll package of how to properly roll your egg rolls. Fry 4-6 egg rolls at a time. Occasionally turning until crispy and browned. Serve hot and enjoy!