CRISPY RICE PAPER ROLLS

If you've tried my egg drop soup recipe, these are one of my favorite things to pair with it! I could eat like 10 of them, honestly. If you've been gluten free for a bit you know we're left out of the egg roll world and these are the next best thing and bonus points: they're not deep fried! They're packed with some good protein and nutrients. I love that they're crispy on the outside and soft on the inside.

What You'll Need:

• Rice Paper Rolls

• 1/4 lb ground meat (I used chicken, but beef or pork would work, too)

• 2-3 cups shredded cabbage

• 1 cup shredded carrots

• 5 green onions, chopped

• 4 cups chicken broth or bone broth

• 1 tsp onion powder

• 1 tsp ginger powder

• 2 tbsp gluten free soy sauce or tamari

• 1 tbsp garlic chili paste

• 1/2 tsp toasted sesame oil

• Water

• Avocado Oil

• Salt and pepper to taste

How To:

≥≥ In a skillet, brown your ground meat. Once it's brown add in your shredded cabbage, shredded carrots, and the chopped green onion. Add in your gluten free soy sauce, onion powder, ginger powder, garlic chili paste and toasted sesame oil. Let it brown up in a pan. You still want a crunch on the cabbage - we don't do soggy veggies! About 5ish minutes or so.

≥≥ Pull if off the heat. Fill a plate or bowl with water. Dunk your rice paper into the water quickly and transfer to a dry surface. It will still be a little "hard", but they will start to soften up. Towards the top of the rice paper, fill it with some filling and wrap it up like a burrito by folding in the sides and rolling. Repeat this one more time on one more sheet of rice paper so it's double wrapped and prevents it from tearing open. Continue this process until all of your filling is used up.

≥≥ In a pan on the stove, heat up some avocado oil or high heat oil and crisp the rolls up on all sides. You want them crunchy & crispy on the outside all the way around.

≥≥ Once they'e done pull them off the heat. You can dip them in gluten free soy sauce or make an asian dipping sauce!

Enjoy!