This deconstructed egg roll recipe puts vegetables at the forefront of your dinner. You can enjoy it served three ways: 1) rolled in a rice wrapper, 2) wrapped in collard greens, or 3) over white or brown rice.
Keyword: deconstructed egg roll, gluten-free asian recipes
Heat avocado oil in a large pan over medium-high heat, then add ground chicken. Cook until almost cooked through, about 4-6 minutes. Add onions (reserving some green parts for garnish), garlic and ginger. Mix until cooked through, about 2 minutes.
Add gluten-free soy sauce, honey, and sesame oil to meat mixture and stir until combined.
Add red pepper flakes, broccoli slaw, and shredded carrots to pan and continue to mix until vegetables are soft and cooked through. Garnish with a few leftover green onions and/or sesame seeds (optional). Serve immediately.
If you would like to use the collard greens as the egg roll wrapper, add leaves to boiling water and cook for 1 minute. Remove collard greens from water and allow them to dry and cool for a couple of minutes before handling.
Lay a collard green on a plate and fill with about 1/4 cup of the filling. Roll the collard green like a burrito to secure the filling inside.
Wet 1 piece of rice paper with warm water as instructed on the rice paper packaging. Place rice paper on a non-stick surface, like a cutting board.
Add about 1/4-1/2 cup of mixture to the lower third of the rice paper, then fold the rice paper like a burrito, folding in the sides as you roll. The rice paper is sticky and will stick to itself as you roll it.
Nutrition information calculated without rice or rice paper.If you like your egg roll filling a little spicier, add more red pepper flakes.Add a little more gluten-free soy sauce and sesame oil if you want a deeper, richer flavor. The recipe, as is, is lightly seasoned.