When I first moved to San Antonio with my sister, our favorite hang-out spot was right next door to a Chinese restaurant and they would frequently bring in egg-rolls for the patrons. That was always a major score. Beer and egg-rolls went together insanely well. Turns out I am extremely sensitive to both gluten AND eggs – no wonder I would feel hungover for days! The warning signs were really all there.
I assumed I would never have beer and egg-rolls ever again, and I guess I was okay with that. It wasn’t until I found myself craving Asian food that I decided it was time find a decent egg roll alternative that had neither eggs nor the roll. This recipe should really be considered more of a *cabbage stir fry* but that’s not as catchy! Not only is this recipe gluten-free, it is also AIP compliant, low-carb, unprocessed, and really good!
In order to pull this recipe off you will need:
Head of organic cabbage - chopped (now when I make this recipe I like to use green and purple cabbage for lots of color!)
Organic Carrot Slices (pre-sliced or you can slice up a carrot)