Peel the skin of the cassava root and roughly chop.
Place the chopped and peeled cassava in the boiling water and let boil for 20 minutes. They are cooked fully when putting a fork through them, they remain firm.
Remove the heat and strain.
Add your cassava to a high-speed blender with oil and sea salt.
Blend until a smooth, sticky, consistent dough is formed.
Next, line a large baking pan with parchment paper. The bigger the pan the better.
Pour your dough onto the parchment paper to cool for a couple of minutes, then using a rubber spatula, spread the dough out into a large square. Want the dough to be thin but not too thin.
Once the dough has been spread, cook it in the oven at 180° C / 350° F for 10 minutes, just enough to seal the surface but not enough to brown it. Want to be able to roll it.
While the dough is cooking, prepare your filling by browning your meat in grass-fed ghee with added spices, coconut aminos and salt.
Remove filling from heat and let cool.
Meanwhile, you’ll need to keep an eye on the dough and remove it when it is sealed to let cool.
While the dough cools, prepare your cast iron for frying the egg rolls by adding 2 tablespoons grass-fed ghee to a heated cast iron. Maybe more or less ghee, depending on the size of your pan.
Once the dough has cooled, slice it into 8 x 8 cm squares.
Add 1 spoonful of filling to your egg roll wrapper, start rolling and tuck the corners to enclose the edges.
Lastly, fry your rolls in your heated skillet until they are golden brown on all edges. It is suggested to fry only a few at a time to keep them from sticking to one another.
Serve with coconut aminos for a dipping sauce or with some cauliflower rice!
You know it best as the source of tapioca, but most folks around the planet call it cassava or yuca.
Cassava feels and tastes like a potato, but it’s much lower in mycotoxins.
It’s a great source of clean, starchy carbohydrates.
By Nick Kowalski.