Description
This Whole30 Egg Roll in a Bowl is a one pan wonder! It's big on flavor and low on carbs, making it the perfect Whole30, Keto or Paleo dinner that the whole family will love!
Ingredients
Units
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- 2 tablespoons avocado oil
- 1 cup yellow onion, diced (about 1/2 of one large onion)
- 1/2 cup sliced green onions (about 8 - whites and greens separated)
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 1 pound ground pork
- 1/2 cup coconut aminos
- 2 tablespoons unseasoned rice vinegar
- 3 tablespoons sesame oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Chinese Five Spice blend
- 6 cups green and purple cabbage, de-cored and sliced thinly
- 1 cup shredded carrots
- 1 teaspoon sesame seeds, for garnish (optional)
- 3 tablespoons chopped cilantro, for garnish (optional)
Instructions
- Heat avocado oil in a large skillet over medium-high heat. Once oil is shimmering, add white parts of green onion and yellow onion and sauté until translucent, about 5 minutes; add garlic and sauté until fragrant, about 1 minute.
- Stir in ginger, then add the pork and cook until meat is cooked through and no longer pink, about 8 minutes, using a spoon to break up into small pieces.
- Add coconut aminos, vinegar, sesame oil, red pepper flakes and salt; stir to combine and cook for 2 minutes, until sauce begins to bubble.
- Add cabbage and carrots to the pan and toss to coat in the sauce. Cook for 3-4 minutes, stirring occasionally until the cabbage and carrots are wilted. Stir in the remaining sliced green onions, top with sesame seeds and cilantro, and serve.
