Low Carb Egg Roll

I saw a version of these on @thecastawaykitchen and couldn’t wait to make some up!
This is a tumeric coconut wrap, because it’s what I had on hand but I’d love to try it with a plain one.

  • Yield6
  • Serving Size1


    • 6 Coconut Wraps (my favorite is Nuco)
    • 1 lb. pastured ground sausage
    • 4 cups cole slaw (carrots & cabbage already shredded)
    • 2 T coconut aminos
    • 2-3 T chicken or vegetable broth



    Preheat oven to 350 F.


    Heat a skillet with 1 T avocado oil and brown sausage until cooked through and no longer pink.


    In a separate skillet add  2-3 T of chicken or vegetable broth. Add coleslaw and cook 5-7 minutes until slaw is wilted down. 


    Lay out coconut wraps and place a couple of spoonfuls of cooked coleslaw and cooked sausage in the center. 


    Fold 2 corners in towards each other. Take one of the other corners and fold inward and roll to the end. Place folded side down on parchment lined cookie sheet for 3 minutes at 350 F. Gently flip after for another 3 minutes. 


    Carefully remove from oven and enjoy!

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