Description

This Paleo Egg Roll in a Bowl captures the savory, umami-rich essence of a traditional egg roll without the inflammatory oils or gluten-heavy wrappers. It features crisp cabbage mingled with juicy ground meat and aromatic ginger for a satisfying and light texture.

Ingredients

Scale

1 lb Ground Pork or Turkey
14 oz Coleslaw Mix (Shredded Cabbage and Carrots)
1 tbsp Avocado Oil
1/4 cup Coconut Aminos
1 tbsp Fresh Ginger, grated
3 cloves Garlic, minced
1/2 cup Green Onions, sliced
1 tsp Toasted Sesame Oil
Sea Salt and Black Pepper, to taste

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Instructions

Heat the Avocado Oil in a large skillet or wok over medium-high heat. Add the ground pork or turkey and cook until no longer pink
Push the meat to one side and add minced garlic and grated ginger to the pan. Sauté for about 1 minute
Add the entire bag of coleslaw mix to the skillet and stir until the cabbage wilts
Pour Coconut Aminos over the mixture and cook for another 3 to 5 minutes until the cabbage is tender but still has some crunch
Turn off the heat, stir in the toasted sesame oil and sliced green onions, and season with salt and pepper
Serve the mixture in bowls and enjoy

Notes

For added heat, consider drizzling with sriracha or adding crushed red pepper flakes.

Use fresh ingredients for the best flavor, especially when it comes to ginger.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 6g
Sodium: varies
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 24g
Cholesterol: 75mg