Featured Recipe: Paleo Chicken Egg Rolls

If you ask me, there is just about nothing more delicious than the flavor and texture of a crunchy egg roll. I honestly thought my egg roll eating days {or at least guiltless egg roll eating days} were over once I aspired to eat a more clean, Dr. Brown approved diet. Then, alas, Celia has once again managed to create a paleo version of this Asian classic that tastes almost identical to the original. See for yourself by giving the following recipe a try…

Ingredients:

• 2 chicken breasts
• 1½ c shredded cabbage
• ½ c chopped carrots
• 1 small red onion diced
• ¼ c chopped celery
• 1 c bean sprouts
• 4 c chicken broth
• 2 Packages of Paleo Wraps by Julian Bakery
• 1 T olive oil
• sea salt and pepper to taste

Step 1: Place chicken breast in a large crockpot, and layer on cabbage, carrots, onion, celery and bean sprouts.

Step 2: Add broth, cover, and cook on High for 4 hours.

Step 3: Shred chicken and blend veggie mixture well.

Step 4: On a cutting board lay out wrappers, and spoon approximately 1/4 c of the meat filling onto the bottom center of wrapper.

Step 5: Starting at the bottom pull and tuck corner under chicken veggie mixture. Pull in each cover to center.

Step 6: Roll tight making sure the roll is sealed. Repeat process until all the filling is gone or you run out of wrappers.

Step 7: Heat skillet with olive oil on medium-high heat, and place a few rolls at a time into skillet turning about every 30 seconds. When roll is golden brown on all sides, remove and place on paper towel until all rolls are browned.

Step 8 : Serve with Tamari sauce and cauliflower rice if desired.

Celia has made it her mission to create Dr. Brown approved meals that are both fabulous and familiar, and I think she has done just that with this dish. We hope you enjoy this tasty entrée! For easy printing, click here.

Happy eating,