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PALEO EGG ROLL CHIMICHANGAS

March 26, 2016 by predominantlypaleo 14 Comments

 

So I have a recipe for Paleo Egg Rolls using yuca root and I have a recipe for Chimichangas in Down South Paleo. 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 and then absolutely make my Rotel Cheese Dip HERE!

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Print Recipe
  • 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 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
  • 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
  1. 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
  2. Once the meat is cooked through, remove it from heat and set aside
  3. In another skillet, heat a tablespoon or so of cooking fat to prepare for your wrappers
  4. In a blender combine the first 5 ingredients of the wrappers and blend until pureed
  5. Now pour about 1/7 of the wrapper batter into the preheated skillet and swirl it around until you have a thin pancake
  6. 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
  7. Repeat with remaining batter
  8. Preheat oven to 350 and preheat an inch of cooking fat over high heat in a saucepan
  9. 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
  10. To fill them, take a couple tablespoons of the meat mixture, making sure to strain it so there is not too much moisture
  11. 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
  12. 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
  13. It will fry for a total of around 4-5 minutes, depending on how hot your oil is
  14. 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
  15. Repeat with remaining Egg Roll Chimichangas
  16. Now mix your dipping sauce or serve with extra teriyaki coconut aminos

Nutrition

  • Serving Size: 1 chimichanga

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How to Fold a Burrito

PALEO EGG ROLL CHIMICHANGAS

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Filed Under: grain free, main course, nut free, paleo, sides, soy free, sugar free, yeast free

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Comments

  1. Bethany @ athletic avocado says

    April 2, 2016 at 12:48 am

    I never knew you could make paleo egg roll wrappers from cassava flour! These look incredible 🙂

    Reply
    • predominantlypaleo says

      April 3, 2016 at 2:18 am

      Enjoy!

      Reply
  2. Alex McMahon says

    April 8, 2016 at 8:07 pm

    Wow those look amazing!

    Reply
    • predominantlypaleo says

      April 12, 2016 at 2:15 am

      Thanks!

      Reply
  3. Ann says

    July 7, 2016 at 10:07 pm

    Ok, I’m going to be stupid and ask: what is 1/7th of the batter? Is that like 1/2 or 1/4 cup measurement?

    Reply
    • predominantlypaleo says

      July 9, 2016 at 3:19 am

      Sorry just replying! It would probably be about 1/4-1/3 of a cup if I had to guess.

      Reply
      • Ann says

        July 9, 2016 at 6:06 pm

        Ok – cool. Going to try it this weekend regardless…

        Reply
  4. Mary says

    April 9, 2018 at 6:51 pm

    Here in Austria, we don‘t have Otto‘s casava and that has stopped me from trying out many of casava flour based recipes for long time, as everyone (including you) 🙂 were raving how only Otto‘s casava flour tastes great and I wasn‘t up for a disappointment.
    Today while waiting for karniyarik (stuffed eggplant with minced beef and lamb) to be done I found this recipe.

    I honestly don‘t know if these wrappers get any better with Otto‘s casava flour, but the cassava flour I got at an African store nearby turned them into an A.M.A.Z.I.N.G. experience for our taste buds.
    We had them with self made apricot marmelade and …. mmmm.

    Reply
    • predominantlypaleo says

      April 9, 2018 at 11:14 pm

      WONDERFUL! I am so glad you got a chance to make these and enjoy them!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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