NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground chicken

1.5 cup Shredded cabbage

0.5 cup Shredded carrots

0.25 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

2 whole Spring roll wrappers

0.25 cup Egg whites

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Avocado oil

PREPARATION

• 1

  In a large skillet over medium-high heat, cook the ground chicken until fully browned and crumbled.

• 2

  Add the shredded cabbage, shredded carrots, minced garlic, and grated ginger to the skillet.

• 3

  Stir in the toasted sesame oil and coconut aminos, sautéing for 3-4 minutes until the vegetables are tender.

• 4

  Pour the egg whites over the mixture and stir constantly for 1 minute until the filling is bound together and the egg is cooked.

• 5

  Season the filling with sea salt and black pepper, then remove from heat to cool slightly.

• 6

  Lay out one spring roll wrapper, place a portion of the filling in the center, and roll tightly according to package directions.

• 7

  Wipe out the skillet and add the avocado oil over medium heat.

• 8

  Place the rolls in the skillet and sear for 2-3 minutes per side until the exteriors are golden brown and crispy.