Egg rolls are a classic.
Their popularity has been fueled in part by the fact that they are cheap, quick, and simple.
Eggs are tossed in a batter, which can be made in-house, or in a skillet.
You can make them with or without toppings.
The toppings vary from a few slices of mozzarella to a handful of fresh veggies.
The recipe below is an easy one to whip up in just 30 minutes.
This recipe is so simple, you’ll want to make it up on the fly.
This is one of the best egg rolls you’ll ever make.
Ingredients 1/2 cup almond flour 1/4 cup cocoa powder 1 tsp.
baking soda 1/8 tsp.
salt 2 tbsp.
coconut oil, melted 2 tsp.
vanilla extract 1/3 cup egg whites 2 tbsp butter, melted 3/4 tsp.
cinnamon 2 tbsp chopped fresh parsley 1/6 tsp.
nutmeg 1 tbsp fresh basil Instructions Preheat oven to 350 degrees.
In a bowl, whisk together almond flour, cocoa powder, baking soda, salt, coconut oil and vanilla extract.
Beat together until smooth.
In another bowl, mix together eggs and butter.
Beat in cinnamon, nutmeg, and basil until smooth, scraping down sides of bowl as needed.
Pour batter into a prepared 9×13-inch baking pan.
Bake until a toothpick inserted in the center comes out clean, about 15 minutes.
Allow to cool for 10 minutes before slicing.
For the toppings: In a small bowl, combine coconut oil with eggs, butter, and vanilla.
Whisk until combined.
Divide the mixture among 12 prepared rolls, filling each with about 2/3 of the filling.
Bake for 10-15 minutes, or until a skewer inserted into the center of the egg rolls comes out with some crumbs.
Transfer to a plate and set aside. Enjoy!