Description
This Paleo Egg Roll in a Bowl brings all the savory, aromatic flavors of a traditional egg roll—without the wrapper. It’s a quick, one-pan meal that’s perfect for busy weeknights and packed with healthy veggies and protein.
Ingredients
Scale
- 1 pound ground pork (or ground chicken or turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 large head cabbage, thinly sliced (about 8 cups)
- 2 large carrots, julienned or shredded
- 1 cup mushrooms, sliced (optional)
- 3 tablespoons coconut aminos (paleo substitute for soy sauce)
- 1 tablespoon sesame oil
- 1 teaspoon fish sauce (ensure paleo-compliant)
- ½ teaspoon rice vinegar
- ¼ teaspoon black pepper
- 3 green onions, sliced
- 1 tablespoon sesame seeds
- Fresh cilantro, chopped
- Red pepper flakes (optional)
Instructions
- In a small bowl, whisk together the coconut aminos, sesame oil, fish sauce, rice vinegar, and black pepper. Set aside.
- Prep all your vegetables before starting: slice the cabbage, julienne the carrots, dice the onion, and mince the garlic and ginger.
- Heat a large skillet or wok over medium-high heat. Add the ground pork and break it apart with a wooden spoon.
- Cook until the pork is browned and no longer pink, about 5–7 minutes. Drain excess fat, leaving a little to cook the veggies.
- Add the diced onion and sauté for 2–3 minutes until translucent.
- Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
- Add the carrots and mushrooms (if using). Cook for 2 minutes until they begin to soften.
- Gradually add the sliced cabbage in batches, letting it wilt before adding more.
- Pour the prepared sauce over the mixture and stir to coat everything evenly. Cover and cook for 3–5 minutes, until the cabbage reaches your desired tenderness.
- Remove from heat and garnish with green onions, sesame seeds, cilantro, and red pepper flakes if desired.
Notes
- For the most authentic texture, slice cabbage into thin strips rather than chopping it roughly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm in a skillet over medium heat for 5–7 minutes or until heated through.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: N/A
- Sodium: N/A
- Fat: 21
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 12
- Fiber: 4
- Protein: 22
- Cholesterol: N/A