Vietnamese Aromatic Egg Wraps

Combine ground turkey with meat seasoning. Mix well. Set aside in the fridge.Make filling: Heat a saute pan with 1 ½ tbsp coconut oil. When hot, add sliced shallots. Pan-fry until golden brown. Scoop out the shallots. Set aside.Use the shallot oil to pan-fry/brown ground turkey. When the meat is cooked through, add mushrooms and white color parts of scallion. Keep stir-frying until the mushrooms turn soft. If the saute pan is too dry, add 1-2 tbsp water. Scoop out the meat. Set aside to cool. Add ½ lime juice and ½ lime zest.Add 1 tbsp of coconut oil to pan-fry the shrimps until they turn pink. Season with a little bit of salt if desired. Set aside.Make Egg wraps: Heat a small non-stick pan with 1tsp ghee. Mix all ingredients under “egg wraps”. Whisk well. Add ¼ cup egg mixture to the saute pan and give it a gentle swirl. Turn heat down to medium/medium-low. Pan-fry the eggs until the edge is crisp and in light golden brown. Repeat the process. Set egg wraps aside.Dipping sauce: Combine ingredients under “dipping sauce”.To serve: Scoop 2 tbsp of filling (meat + shrimps) onto one half of the egg wrap. Fold the egg in half and slide it onto a plate. Slice the egg wraps into sections and wrap each section with lettuce, mint, cucumber, and basil. Serve immediately with my Paleo and Whole30 friendly dipping sauce.