Egg Roll In a Bowl with Ginger Cream Sauce (Whole30, AIP, Paleo)

This Egg Roll in a Bowl recipe brings back all of the flavor and nostalgia you love about egg rolls without the wrapper!

Course One Pan

Cuisine Asian

Keyword egg roll in a bowl

Prep Time 5

Cook Time 25

Servings servings

Calories 351

Author Michelle

Ingredients

For The Egg Roll In a Bowl

1 lb ground pork
2 tbsp sesame oil or coconut oil for AIP
1 white onion diced
2 cloves garlic minced
1 tsp grated ginger
12 oz coleslaw mix
2 tsp apple cider vinegar
3 tbsp coconut aminos
2 tbsp green onion chopped

For the sauce (optional)

¼ cup coconut cream
1 tbsp coconut aminos
1 tsp apple cider vinegar
2 tsp fresh ginger grated
Pinch of sea salt

Instructions

For the egg roll in a bowl

In a large skillet, brown the pork on medium heat and lightly season with salt and pepper. Once cooked, set aside. Discard the fat.
Using the same skillet, heat the oil on medium heat. Saute the onion, garlic and ginger until fragrant and the onion is translucent.
Pour in the coleslaw mix as well as the apple cider vinegar, coconut aminos. Season with the remainder of salt and pepper. Stir well to combine. Saute for 4-5 minutes or until the cabbage reduces in size and the carrots soften.
Reincorporate the cooked pork and stir to combine. Saute for another minute to reheat.
Remove from heat and topped with green onion and optional sauce (see below).

For the optional sauce

Combine all of the ingredients in a bowl and whisk together. Serve over the bowls.

Video

Notes

All nutrition facts are estimations and will vary.

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Nutrition