Egg Roll in a Bowl

This recipe was created when I was on the last week of the Whole 30 program that I did with an amazing group of ladies. The ridiculous craving for egg rolls wouldn’t go away despite the fact that I’d been gluten free, dairy free, heading for paleo for almost 9 months at that time.  I couldn’t remember the last time I had an egg roll!  So I decided that to skip the hot, crispy outside and create a recipe that would leave me feeling just as satisfied.  Dinner got a thumbs up from everyone at the table.  It didn’t cost an arm and a leg.  I only had to dirty one pan and it was done in half an hour.  Now that is my kinda meal!

1 1/2 lbs ground pork (turkey or chicken will also do)
1 head cabbage, shredded
3 large carrots, shredded
1/2 bunch green onions, diced
2 tbsp. coconut oil
1/4 c. coconut aminos (or soy sauce)
1 Tbsp. minced garlic
1 tsp. salt
1 tsp. pepper
1 tsp. ginger

Place 1 Tbsp. of coconut oil and pork in a large skillet.  Cook through and drain.  (When the juices run clear, the meat is fully cooked!)  Add the other Tbsp. of oil, veggies and seasonings.  (Don’t put the coconut aminos in just yet.)  Cover with a tight-fitting lid and set the heat between low to medium. Cook, stirring every few minutes, until veggies are tender (about 20 minutes).  Now put in the coconut aminos and give it another good toss.  That’s it!  Spoon it onto a plate and enjoy!
This made enough to fill four of us up and leave enough leftover for two people the next day.  Total cost was about $9.00.  I love cheap, fast food that is good for you!
I’d love to hear what your family thinks about this recipe.  Tell me in the comments!

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