Step 1

Preheat oven to 350F (325F for convection oven).

Step 2

In a well-heated large skillet or wok, add 1 ½ tbsp avocado oil. Over medium-high heat, saute shiitake with a pinch of salt until the mushroom becomes softer, about 1 to 1 ½ minutes. Transfer to a large mixing bowl to cool.

Step 3

Use the same skillet, add 1 tbsp oil, saute cabbage, carrots, and sprouts with a pinch of salt until they turn slightly softer yet still crunchy, about 2 minutes. Transfer to the mixing bowl with the mushrooms.

Step 4

Add 2 tbsp oil, saute ground meat over medium-high heat for 2 minutes with a pinch of salt. Add garlic, ginger. Saute for 1 minute. Season with salt and coconut aminos. Saute until the meat is cooked through and break up to fine pieces. Season with sesame oil. Transfer to the bowl.

Step 5

Add scallions to the mixing bowl. Gently toss to combine and taste test.

Step 6

Place 1 coconut wrap in a diamond position. Place 3 tbsp filling about ⅓ way up from the bottom of the wrap. Roll from the bottom while gently press down and push-in to make the filling stay in. Fold sides in then continue rolling. As you continue to roll, leave about half to one-inch top seam and spread a few dabs of water over to help hold the roll together.

Step 7

Place the egg rolls, seamed side down, over a large sheet pan lined with parchment. Lightly brush them with avocado oil. Bake about 9 minutes total and flip the rolls every 3 minutes until they are golden brown.

Step 8

Serve hot with I Heart Umami dumpling dipping sauce or Thai no peanut peanut sauce.