Paleo Egg Rolls (Gluten, Grain, Dairy, and Nut Free, Autoimmune Paleo Option)

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Ingredients

For the Wrappers

3 cups peeled, coarsely chopped, and boiled yuca root (takes about 20 minutes to be fork-tender; do not overcook)
¼ cup Avocado Oil (you can use up to ½ cup if needed)
½ teaspoon sea salt
Additional Avocado Oil (or coconut oil or palm shortening) for frying

For the Filling

1 pound ground chicken (or turkey or beef - pasture raised/organic when possible)
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: ½ teaspoon Chinese Five Spice (omit for AIP)

For Dipping Sauce

¼ teaspoon gluten-free Sriracha (omit for AIP)
¼ teaspoon hot mustard (omit for AIP)
2 tablespoons coconut aminos
1.5 teaspoons coconut palm sugar
½ 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 ¼-1/2 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.

Full Reading: https://www.deliciousobsessions.com/2014/06/paleo-egg-rolls/