20-Minute Paleo Egg Roll in a Bowl
What’s an egg roll in a bowl? It’s the saucy, savory interior of your favorite Chinese takeout finger food, minus the outer shell. While this recipe calls for ground pork, you could substitute ground turkey or chicken without issue. And to make the bowls gluten-free, use tamari instead of soy sauce. Either way, it’s paleo-diet friendly and ready in just 20 minutes. Win-win.
1½ tablespoons sesame oil
3 carrots, peeled and shredded
¼ head red cabbage, shredded
¼ head green cabbage, shredded
1 bunch scallions, sliced on the bias
2 garlic cloves, minced
1 tablespoon minced ginger
1 pound ground pork
2 tablespoons soy sauce or tamari
1½ tablespoons unseasoned rice vinegar
1 tablespoon sriracha
Sesame seeds, cilantro leaves and thinly sliced red chiles, for serving
1. In a medium skillet, heat the oil over medium heat. Add the carrots, red and green cabbage, and cook until tender, about 3 minutes.
2. Add the scallions, garlic and ginger and cook until fragrant, about 1 minute. Add the pork and sauté until fully cooked and no longer pink, 6 to 7 minutes.
3. Season the mixture with the soy sauce, rice vinegar and sriracha. Serve topped with sesame seeds, cilantro and red chiles.