So I have a recipe for Paleo Egg Rolls [3] using yuca root and I have a recipe for Chimichangas [4] in Down South Paleo [4]. When I first set out to write this recipe, I actually did not in any way intend on writing it for PALEO EGG ROLL CHIMICHANGAS. But such is life and the best laid plans….
My intent was to rework my egg roll recipe so that it could be made alternatively without yuca dough. But I soon discovered that what I intended was not where this was going. That’s fine too really, if chronic illness has taught me anything it is to be flexible! So basically here is the gist – use a crepe as a wrapper and then fry it. Even better, after frying, keep them baking so they stay crispy until serving. There isn’t an exact science here, but these are my tips for increasing your success for a crispy texture.
Oh and if you prefer a more Tex-Mex inspired dish, use my filling from my Paleo Empanadas [5] and then absolutely make my Rotel Cheese Dip HERE [6]!
Print [2]- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 5
Ingredients
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Instructions
For the Filling:
- 1 tablespoon cooking fat (ghee, avocado oil, olive oil)
- 1 pound ground pork (pasture raised/organic when possible)
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 3 tablespoons Coconut Aminos [7] or Teriyaki Coconut Aminos
- 1 cup shredded, diced carrots
- 2 cups shredded, diced cabbage
- Optional: 1/2 teaspoon Chinese Five Spice
For the Wrapper:
- 5 pastured eggs
- 1 cup cassava flour [8]
- 2 tablespoons cooking fat (avocado oil, ghee, olive oil)
- Pinch sea salt
- 1 cup dairy free milk (coconut, flax, almond)
- Extra cooking fat for making the wrappers and frying
For the Dipping Sauce:
- 1/4 teaspoon sriracha
- 1/4 teaspoon hot mustard
- 2 tablespoons coconut aminos
- 1.5 teaspoons coconut palm sugar
- 1/2 teaspoon apple cider vinegar
- Start by making the filling by cooking all the filling ingredients over high heat in a large skillet, breaking up the meat as you cook it
- Once the meat is cooked through, remove it from heat and set aside
- In another skillet, heat a tablespoon or so of cooking fat to prepare for your wrappers
- In a blender combine the first 5 ingredients of the wrappers and blend until pureed
- Now pour about 1/7 of the wrapper batter into the preheated skillet and swirl it around until you have a thin pancake
- Allow it to cook for about a minute and then flip it over for a minute – do not overcook or they could crack when filling them
- Repeat with remaining batter
- Preheat oven to 350 and preheat an inch of cooking fat over high heat in a saucepan
- Once you have made all the wrappers, you will want to start filling them – try not to freak out if you have leftover filling. It happens and the world will not end. Promise
- To fill them, take a couple tablespoons of the meat mixture, making sure to strain it so there is not too much moisture
- Once you have filled the wrapper, fold it like a burrito (photo below courtesy of chow.com) making sure it is tightly wrapped without splitting
- Place it seam side down into the hot oil and allow it to fry until it starts to brown (this will also help secure the seam), then use a skimmer, slotted spoon or spatula to carefully turn it over in the hot oil
- It will fry for a total of around 4-5 minutes, depending on how hot your oil is
- Now transfer it to a towel lined plate for a few minutes to absorb excess oil and then to a parchment lined baking sheet to keep it warm until ready to serve. You may choose to flip them over in the oven to keep both sides crisp
- Repeat with remaining Egg Roll Chimichangas
- Now mix your dipping sauce or serve with extra teriyaki coconut aminos
Nutrition
- Serving Size: 1 chimichanga
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