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

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 (you can use up to ½ cup if needed)

1/2 tsp

sea salt

Additional Avocado Oil (or coconut oil or palm shortening) for frying

For the Filling

1 lb

ground chicken (or turkey or beef - pasture raised/organic when possible)

1 tsp

ground ginger

1 tsp

garlic sea salt blend

3 tbsp

coconut aminos

1 cup

shredded, diced carrots

2 cups

shredded, diced cabbage

Optional: ½ teaspoon Chinese Five Spice (omit for AIP)

For Dipping Sauce

1/4 tsp

gluten-free Sriracha (omit for AIP)

1/4 tsp

hot mustard (omit for AIP)

2 tbsp

coconut aminos

1 1/2 tsp

coconut palm sugar

1/2 tsp

apple cider vinegar