I absolutely love the flavor in traditional egg rolls, but giving up grains means giving up the roll itself. So how do you enjoy the flavor without cheating? Easy! Turn the contents into a meal and dig right in!
You are going to love these paleo egg roll bowls, particularly since you will know exactly what is going into your dish.
Paleo Egg Roll Bowls
All of the flavor of your favorite appetizer, and none of the guilt!
- 1 Tb coconut oil
- 1 lb ground pork
- 1 c onion diced
- 1 head green cabbage thinly sliced
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 Tb sesame oil
- 1/4 c liquid coconut aminos
- 1/4 c chicken broth
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- pinch white pepper
- 2 scallions sliced
To begin, cook the ground pork and onion with the coconut oil in a large skillet that has a lid. You do not need the lid yet, that will come later.
Cook the pork over medium heat until it is browned, breaking up the chunks of meat with your utensil.
When the pork is browned and the onions are tender, stir in the garlic and ginger.
Add in the cabbage. Your skillet is going to be VERY full, but the cabbage will shrink considerably as it cooks.
Sprinkle or drizzle all of the remaining ingredients over the top of the cabbage (not including the scallions.) Cover and cook over medium low heat.
Periodically use a pair of tongs to turn and mix the ingredients as it cooks. When the cabbage first goes in, this will be very difficult simply because the skillet will be so full. Be patient.
Cook until the cabbage has wilted and is cooked to your desired level of doneness, about 5-10 minutes. Some people like their cabbage crunchier, others prefer it a little more cooked. Do as you like.
To serve, spoon the cooked mixture into serving bowls and top with the sliced scallions.
This recipe shared in Meal Plan Monday