What Kelly Bejelly (from A Girl Worth Saving) doesn’t know, is that I’ve followed her popular blog and enjoyed her comfort food recipes before we met this summer at a Paleo conference.
She’s genius at taking non Paleo comfort foods and creating healthier Paleo versions. I made her cinnamon rolls for my husband’s birthday recently (his favorite) and they were a big hit!
I usually get tongue tied around popular Paleo bloggers, but Kelly was so warm, welcoming and down to earth, she instantly put me at ease.
We got to talking about Paleo versions of our favorite foods. We are both egg roll fans, and I was surprised she hadn’t gotten around to Paleo-izing this classic Chinese appetizer.
So I decided to have a go at it and send her the results! The recipe was surprisingly easy and definitely satisfied my craving for fried food, without the inflammatory oil and gut damaging gluten.
I was delighted when Kelly said she would publish the recipe!
*Just a couple of notes on the ingredients…
What made this recipe such a snap was using pre-made Coconut Wraps. These wraps are made of nothing but dehydrated coconut meat, coconut water and salt.
The other trick is knowing how to wrap these rolls up. Here are some photos to help.
Then fold the two bottom corners of the triangle toward each other and roll it towards the left tips until you have an egg roll shape.
Lightly fry it on both sides and you’re good to go!
The rest of the recipe is a breeze and the results are fantastic. A great appetizer for your next Paleo dinner party.