Paleo AIP Egg Rolls and Spring Rolls

These Paleo AIP Egg Rolls and Spring Rolls are a healthy twist on the classic Asian appetizer. Packed with colorful vegetables and wrapped in collard green leaves, they're grain-free, gluten-free, and autoimmune protocol-friendly.

Ingredients:

• 1 large sweet potato, peeled and julienned
• 2 cups shredded cabbage
• 1 carrot, julienned
• 1/2 cup chopped mushrooms
• 1/4 cup chopped green onions
• 1 tablespoon coconut aminos
• 1 tablespoon avocado oil
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder
• 8 large collard green leaves
• 1 cup guacamole for serving

Instructions:

Preheat the oven to 375F 190C

In a large skillet over medium heat, saut sweet potato, cabbage, carrot, mushrooms, and green onions in avocado oil until tender, about 5-7 minutes

Add coconut aminos, grated ginger, and garlic powder to the skillet, and cook for another 2 minutes

Remove the mixture from the heat and let it cool slightly

Take one collard green leaf, and place a spoonful of the vegetable mixture in the center

Fold the sides of the leaf over the filling, then roll it up tightly like a burrito

Repeat with the remaining collard green leaves and filling

Place the rolls on a baking sheet lined with parchment paper, seam side down

Bake in the preheated oven for 15-20 minutes, or until the collard green leaves are tender

Serve the Paleo AIP egg rolls and spring rolls with guacamole for dipping