Rice Rolls

Paleo Rice Rolls are a delightful and healthy twist on traditional Chinese breakfast rolls, featuring a savory filling wrapped in delicate rice paper. These rolls are not only satisfying but also packed with nutrients, making them a perfect start to your day.

Ingredients

• Cauliflower rice - 200 grams
• Egg - 2 large
• Chopped scallions - 30 grams
• Carrot, grated - 50 grams
• Mushrooms, finely chopped - 50 grams
• Coconut aminos - 2 tablespoons
• Garlic powder - 1 teaspoon
• Ginger powder - 1 teaspoon
• Rice paper wraps - 4 sheets
• Coconut oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. In a skillet over medium heat, melt coconut oil and sauté chopped scallions, grated carrot, and mushrooms until soft, about 5 minutes.
2. Add cauliflower rice to the skillet and stir in coconut aminos, garlic powder, ginger powder, salt, and pepper. Cook for an additional 5 minutes until heated through.
3. In a bowl, whisk the eggs and pour them into the skillet, stirring to combine with the vegetable mixture. Cook until the eggs are set, about 3-4 minutes.
4. Remove the filling from the heat and let it cool slightly.
5. Prepare a shallow dish with warm water. Dip one rice paper wrap into the water for about 10-15 seconds until it becomes soft and pliable.
6. Place about 2-3 tablespoons of the filling at the bottom third of the rice paper wrap. Fold the sides in and roll it tightly from the bottom up to form a roll. Repeat with the remaining wraps and filling.
7. Serve the rice rolls warm, optionally with extra coconut aminos for dipping.

Nutrition

• Calories: 280
• Protein: 16 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 210 mg
• Total Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a Paleo diet.
• Rich in vitamins and minerals from the vegetables and eggs.

Tags