Everything you love about egg rolls tossed in this delicious, paleo-friendly recipe for Pork Egg Roll in a Bowl loaded with ground pork and shredded cabbage, tossed in a delicious sauce.
Author:Jenn - Mother Thyme
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
3 tablespoons coconut aminos
1 teaspoon sesame oil
1/2 teaspoon freshly minced ginger
2 garlic cloves (minced)
1 tablespoon olive oil
1/2 small sweet onion (chopped (about 1/3 cup))
1 pound ground pork
1/2 teaspoon salt
1/4 teaspoon Chinese Five Spice Powder
Pinch of black pepper or red pepper flakes
12 ounce bag Asian Slaw or Coleslaw mix (napa cabbage, carrots, celery blend)
1/3 cup chopped green onion
In a small bowl mix together coconut aminos, sesame oil, ginger and garlic until blended and set aside.
Heat olive oil in a large skillet over medium heat.
Add onions and cook, stirring occasionally until slightly tender, about 4-5 minutes.
Add ground pork and season with salt, Chinese Five Spice Powder and a pinch of black pepper or red pepper flakes and cook stirring occasionally until cooked thoroughly, about 7-8 minutes.
Drain any excess liquid if needed.
Once pork is cooked stir in coleslaw mix and sauce and cook, stirring occasionally until cabbage is cooked to desired consistency. If you like it crunchy cook for about 4-5 minutes, longer if you like it softer. No longer than 6-7 minutes.
Season with pinch of salt to taste.
Stir in chopped green onion and serve.
Recommended Coconut Aminos – Trader Joes, Thrive Market or Coconut Secret. I use Asian Gourmet Chinese Five Spice Powder and Sesame Oil.