"Don’t be fooled by the name. These crispy veggie rolls are vegan AND gluten-free. Perfect for those with restrictive diets."
Cassava Veggie “Egg” Rolls
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- Recipe Card
Prep time: 15mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 tablespoons toasted sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon ginger
- 1/2 green cabbage, thinly julienned
- 1/2 cup carrots, thinly julienned
- 4 tablespoons coconut aminos
- 1 package Siete Grain Free Cassava Tortillas
- 2 tablespoons Water
Method
Step 1
Preheat the oven to 375°F/190°C.
Step 2
Heat a large skillet on medium.
Step 3
Add sesame oil, garlic, and ginger and cook for 1 minute.
Step 4
Add all cabbage and carrots until they become tender. Finally, add coconut aminos and cook for 2-3 minutes.
Step 5
Heat a skillet to medium high and quickly cook cassava tortilla for a few seconds on each side, or until they have softened and are pliable.
Step 6
Roll each tortilla with 2 heaped tablespoons of filling. Roll sides of the tortilla first, and then roll to form a “mini burrito or eggroll”. Before rolling all the way, wet the tip end of the tortilla to be able to seal the eggroll.
Step 7
Place the rolls (seam side down) on a baking sheet lined with parchment paper and bake for 30 mins or until crispy. Turn halfway through baking.
Step 8
Serve with sweet chili sauce or your favorite dipping sauce.