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These Paleo Chicken Egg Rolls have all the flavor and texture of this Asian favorite but without all the carbs.
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Ingredients
- 2 chicken breasts
- 1 1/2 c shredded cabbage
- 1/2 c chopped carrots
- 1 small red onion diced
- 1/4 c chopped celery
- 1 c bean sprouts
- 4 c chicken broth
- 2 Packages of Paleo Wrappers
- 1 T olive oil
- sea salt and pepper to taste.
Instructions
- Place chicken breast in a large crockpot.
- Layer on cabbage, carrots, onion, celery and bean sprouts.
- Add broth and cover.
- Cook on High for 4 hours.
- Shred chicken and blend veggie mixture well.
- On a cutting board lay out wrappers.
- Spoon filling onto bottom center of wrapper (1/4 cup approximately).
- Starting at the bottom pull and tuck corner under chicken veggie mixture. Pull in each cover to center.
- Roll tight making sure the roll is sealed. Repeat Process.
- Heat skillet with olive oil on medium-high heat.
- Place a few rolls into skillet, and turn about every 30 seconds.
- Remove, place on paper towel, and repeat until finished.
- Serve with Cauliflower Rice and Tamari sauce.
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