Cassava Veggie Egg Rolls

Coming in hot with another recipe to keep your week on a...roll...with this simple Cassava Egg Roll Recipe! Don't be fooled by the name, however, this roll is completely egg-free (and oh-so yummy....🤤). ⁠

Ingredients

• 1 Package Siete Cassava Tortillas 
• 2 tbsp Minced Garlic 
• 1 tbsp Minced Ginger 
• ½ Green Cabbage, thinly julienned
• ½ cup Carrots, thinly julienned 
• 4 tbsp Coconut Aminos 
• 2 tbsp Toasted Sesame Oil 
• 2 tbsp Water 

Directions

1. Preheat the oven to 375F. 
2. Heat a large skillet on medium.
3.  Add sesame oil, garlic, and ginger and cook for 1 minute. 
4. Add all cabbage and carrots until they become tender. Finally, add coconut aminos and cook for 2-3 minutes. 
5. Heat comal to medium high and quickly cook cassava tortilla for a few seconds on each side, or until they have softened and are pliable. 
6. Roll each tortilla with 2 heaping tablespoons of filling. Roll sides of the tortilla first, and then roll to form a “mini burrito/ eggroll”. Before rolling all the way, wet the tip end of the tortilla to be able to seal the eggroll. 
7. Place egg rolls on a baking sheet lined with parchment paper ( placing the sealed part down) and bake for 30 mins or until crispy. Make sure to turn each eggroll upside down half way through baking to ensure even baking. 
8. Serve with sweet chilli sauce or your favorite dipping sauce.

Used in this Recipe