Every time we make Crack Slaw aka Egg Roll in a Bowl, I am reminded of how much I really love egg rolls. These, made with a variation of Fathead dough, turned out like the real deal. Try them out and let us know what you think!
I N G R E D I E N T S
2 cups mozzarella
3/4 cup almond flour We use this!
Egg Roll in a Bowl / Crack Slaw *We used leftovers from the night before
I N S T R U C T I O N S
Preheat oven to 415 degrees F.
Microwave mozzarella and almond flour for 1 minute. Combine.
Between two pieces of parchment paper, roll the dough to make it as thin as possible.
Cut dough into approximately 4 x 4 squares. (Ya know, like an egg roll wrap)
Spoon egg roll mixture (about 2 tbsp) into the middle of each wrap and then wrap it up like an egg roll. *Unless you're a sushi chef, don't expect these to look perfect ;)
Cover cooling rack with parchment paper and place onto a baking sheet. Place egg rolls onto parchment paper and put in oven.
Rotate every 5 minutes. Bake for a total of 20-25 minutes, or until golden brown.
Goes great with Sriracha!
Enjoy!