Yuca-Wrapped Egg Rolls - AIP elimination compliant

Egg rolls feel like the last thing you would expect to see on an AIP elimination plate, and that is exactly why this one is worth the effort. The wrapper starts as boiled yuca root, worked smooth in a food processor until it holds like real dough, then par-baked thin enough to roll without splitting. None of that happens in 15 minutes. Set this recipe aside for a day when you have 1 hour to spare, not for the evenings you spend running on empty already.

The payoff is in the filling. Cabbage is doing quiet work here: its glutamine is an amino acid linked to the integrity of the gut lining, the same barrier this whole protocol is asking your body to rebuild. Ginger gives the pork its warmth, and the pork itself gives the roll enough density to read as a meal, not a stand-in for one you used to eat.

Roll a batch when you have the time, and share them if you can. A little effort spent on food that feels like a treat is part of what keeps you doing this work past the point where willpower alone would quit.

Ingredients

For the wrappers:

• 3 cups peeled, chopped, boiled yuca root
• 1/4 cup avocado oil (up to 1/2 cup as needed to bring dough together)
• 1/2 teaspoon sea salt
• Additional avocado oil for pan-frying

For the filling:

• 1 pound ground pork
• 1 teaspoon ground ginger
• 1 teaspoon garlic sea salt blend (verify the product contains no non-AIP additives; plain sea salt plus garlic powder works as a substitute)
• 3 tablespoons coconut aminos
• 1 cup shredded or finely diced carrots
• 2 cups shredded or finely diced cabbage

AIP notes: Chinese Five Spice is omitted - it typically contains star anise, cloves, fennel seed, and pepper, and the blend varies by brand. Several of these are excluded on AIP elimination. Omit it entirely. The standard dipping sauces for egg rolls (sriracha, hot mustard) are not AIP-compliant. Serve with straight coconut aminos or a simple coconut aminos and ginger dipping sauce instead.

Method

Make the wrappers

1. Peel, chop, and boil the yuca root in salted water until very tender, about 20 to 25 minutes. Drain well and remove any fibrous core pieces.
2. Transfer the boiled yuca to a food processor. Add the avocado oil and sea salt. Process until the dough is smooth, stopping to scrape the sides. Add additional avocado oil a tablespoon at a time if the dough is too stiff to come together - it should be pliable and hold its shape.
3. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
4. Divide the dough into portions (roughly 8 to 10 pieces depending on how large you want your egg rolls). Press or roll each piece very thin on the parchment - aim for a rectangle approximately 4 by 6 inches.
5. Par-bake the wrappers for 8 to 10 minutes until just set but still pliable. Remove and let cool slightly before filling. Do not overbake or they will crack when you roll them.

Make the filling

1. While the wrappers par-bake, heat a small amount of avocado oil in a large skillet over medium-high heat.
2. Add the ground pork and cook, breaking it apart, until browned through, about 6 to 8 minutes.
3. Add the ginger, garlic sea salt blend, and coconut aminos. Stir to coat.
4. Add the carrots and cabbage. Cook for 3 to 4 minutes until the vegetables are slightly softened but still have a little texture. Remove from heat and let cool slightly.

Roll and fry

1. Place a portion of filling near one end of each par-baked wrapper. Roll up firmly, tucking in the sides as you go. If the wrapper cracks slightly, press it gently back together.
2. Heat enough avocado oil in a clean skillet to come about 1/4 inch up the sides. Fry the egg rolls over medium heat, turning occasionally, until golden and crisp on all sides, about 4 to 5 minutes total.
3. Transfer to a paper towel-lined plate. Serve with coconut aminos for dipping.

Air Fryer Variation

After rolling, brush each egg roll lightly with avocado oil. Cook in a single layer in the air fryer at 375 F for 10 to 12 minutes, turning halfway, until golden and crisp. Work in batches if needed to avoid crowding.

*Adapted from predominantlypaleo.com*