Paleo Beef Rice Noodle Roll
Dive into the vibrant world of healthy indulgence with our Paleo Beef Rice Noodle Roll recipe! This gluten-free and dairy-free dish reinvents classic rice noodle rolls with a paleo-friendly twist, featuring tender grass-fed ground beef marinated in coconut aminos, fish sauce, and aromatic spices for a savory, umami-packed filling. The silky rice noodle sheets are crafted from tapioca flour and creamy coconut milk, offering an authentic texture with a hint of natural sweetness. Rolled with fragrant cilantro and crisp green onions, these hand-held delights are perfect for both casual dining and entertaining. Serve them with a side of sambal oelek for a spicy kick that elevates each bite. Ready in under an hour, this wholesome recipe is ideal for anyone embracing clean eating without sacrificing flavor.
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Recipe Information
Ingredients
- 300 grams Grass-fed ground beef
- 3 tablespoons Coconut aminos
- 1 tablespoon Fish sauce
- 1 teaspoon Ginger, freshly grated
- 2 cloves Garlic, minced
- 1 cup Coconut milk, full-fat
- 3 tablespoons Tapioca flour
- 2 cups Water
- 2 tablespoons Avocado oil
- 1 cup Fresh cilantro, chopped
- 2 stalks Green onions, thinly sliced
- 1 tablespoon Sambal oelek (optional)
- 0.5 teaspoon White pepper
- 0.5 teaspoon Sea salt
Instructions
In a medium-sized bowl, combine coconut aminos, fish sauce, ginger, garlic, sea salt, and white pepper. Add the ground beef and mix until well combined. Set aside to marinate for 10 minutes.
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the marinated beef mixture and sauté until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
In a separate bowl, whisk together coconut milk, tapioca flour, and water until smooth and well combined to create the batter for the rolls.
Heat a non-stick 10-inch pan over medium heat and lightly grease with the remaining avocado oil. Pour about 1/3 cup of the batter into the pan, swirling to spread evenly in a thin layer.
Cook until the edges lift and the top is set, approximately 2 minutes. Gently flip and cook for another 1 minute. Remove from pan and place on a plate.
Repeat with the remaining batter, making sure to stir the batter occasionally, and stack each cooked noodle on top of one another.
To assemble the rolls, place a cooked rice noodle sheet on a clean surface. Spoon 2-3 tablespoons of the cooked beef mixture along one edge and sprinkle with cilantro and green onions.
Roll up tightly to enclose the filling. Repeat with remaining sheets and beef mixture.
Serve the rolls with sambal oelek on the side for added spice if desired.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 21.8 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2045 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
