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
Ingredients
- 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
Directions
1
Preheat oven to 350 F.
2
Heat a skillet with 1 T avocado oil and brown sausage until cooked through and no longer pink.
3
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.
4
Lay out coconut wraps and place a couple of spoonfuls of cooked coleslaw and cooked sausage in the center.
5
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.
6
Carefully remove from oven and enjoy!
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