Today’s post is a #TBT at it’s finest! I’m throwing it back to my online cooking show for Wellness Girl and showing you how to make Chicken Cold Rolls.
Truth be told, I’ve been trying to share my new favourite version of this recipe (Fresh Egg Rolls!) for a few weeks now, but it’s not the most photogenic dish and the photos just keep looking mediocre.
Watch the video and then keep on reading below for my new take on this recipe – a variation on how to enjoy cold rolls!
CHICKEN COLD ROLLS
Hope you enjoyed that TBT! I really need to start shooting cooking videos again. Cooking and sharing recipes brings me so much joy. Stay tuned!
As for the variation of this recipe, I’ve been making this super often lately. It’s so easy and it’s a healthified version of a Chinese food egg roll. But, instead of being in a deep fried flour roll, it’s in a gluten free rice paper roll.
COLD ROLL EGG ROLLS
- 1 pound ground turkey (you can also use pork but I like turkey for a lighter version)
- 1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage – some great ones have kale.)
- Optional: add more veggies – mushroom, sprouts, more greens, etc.
- 3-5 cloves garlic, minced
- 1 teaspoon ginger, minced
- ⅓ cup gluten free Soy Sauce or Tamari
- 2 tablespoons sesame oil
- 1 Egg
- Optional: Cilantro
- Green onions, for garnish
- Sweet Chilli Thai, Hoison or Peanut Sauce for dipping
- Rice paper wraps
- Shallow pan of warm water
- In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
- In a large skillet, brown the turkey over medium-high heat.
- Add the shredded coleslaw mix and veggies, and stir to combine.
- If you are using cilantro, add this in now.
- Add the sauce mixture to the meat and veggies.
- Crack in the egg over top of meat and veggies.
- Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
- Transfer to a bowl, garnish with green onion and more cilantro if you wish
- You can do one of two things now:- Serve deconstructed and let everyone roll their own! Place bowl on table with rice paper wraps, warm water bowl and sauces. Let every one serve and wrap themselves. This is what I do and it keeps the meal super easy!
OPTIONAL: I will also slice mango, spinach and avocado and put those out as well as an option to add to the ‘make your own roll’ station.
– You can also pre-wrap 3-4 rolls per person for dinner if this is easier for your home.
WANT MORE GLUTEN FREE RECIPES?
Try My 3-Ingredient Pancakes!
Try My Chicken Noodle Soup!
Try My Pumpkin Cheddar Muffins!