Paleo Popiah (Spring Rolls) with Jicama Wraps

Ingredients

• 1 large Jicama
• 1/2 lb Shrimp
• 1/2 lb Pork
• 1 cup Carrots
• 1 cup Cabbage
• 1 cup Bok Choy
• 2 cloves Garlic
• 2 tbsp Coconut Aminos
• 1 tsp Sesame Oil
• 1 tbsp Coconut Oil

Instructions

1. 1Prepare the jicama wraps: Peel the 1 large Jicama. Using a mandoline or a sharp knife, slice the jicama very thinly. Set these slices aside to be used as wraps.
2. 2Cook the proteins: In separate pans, cook the 1/2 lb Shrimp and 1/2 lb Pork until they are fully cooked through. Once cooked, shred the pork into small pieces. Set both the cooked shrimp and shredded pork aside.
3. 3Prepare the vegetables: Julienne (cut into thin matchsticks) the 1 cup Carrots, 1 cup Cabbage, and 1 cup Bok Choy. This means cutting them into very thin strips.
4. 4Sauté the aromatics and vegetables: Heat the 1 tbsp Coconut Oil in a wok or large skillet over medium-high heat (around 375°F / 190°C). Add the 2 cloves Garlic and sauté for about 30-60 seconds until you can smell its fragrance, being careful not to burn it.
5. 5Stir-fry the vegetables: Add the julienned 1 cup Carrots, 1 cup Cabbage, and 1 cup Bok Choy to the skillet with the garlic. Stir-fry for 3-5 minutes until the vegetables are slightly tender but still have a slight crispness.
6. 6Combine and finish the filling: Add the shredded pork, cooked shrimp, 2 tbsp Coconut Aminos, and 1 tsp Sesame Oil to the skillet with the vegetables. Stir everything together and continue to stir-fry for another 2 minutes, ensuring the filling is well combined and heated through.
7. 7Assemble the popiah: Place a portion of the hot filling onto the center of each jicama slice. Carefully roll up the jicama slice around the filling to form a popiah (spring roll). Serve these Paleo Popiah immediately while they are fresh and the jicama wraps are crisp.

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