Deconstructed Egg Roll Bowl

So I have to say that I was a little skeptical of this recipe upon first review. I was intrigued but none the less, was nervous to try it. Would they be as delicious as a traditional egg roll? If you aren't doing the greasy, guilt-ridden delicacy of the Chinese food world, was it really worth it? Well, the answer is...YES. This was a surprisingly delicious meal that even the hubs loved.

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Servings: 6

Prep Time: 00:05

Cook Time: 00:20

Egg Roll Bowl

1 pound ground pork (you can substitute sausage)

1/2 medium onion (diced)

1 tablespoon sesame oil

1/4 cup liquid aminos (or soy sauce)

1 tsp rice wine vinegar

1 clove garlic (minced)

2 tablespoons grated ginger

1 10 oz. bag shredded cabbage (i like the cruciferous crunch collection bag from trader joes)

1 cup shredded carrots

salt and pepper to taste

2 stalks green onion (chopped)


1Brown ground pork/sausage in a large pan over medium/high heat.

2Add diced onion and sauté until the onion becomes translucent. While onions are cooking combine sesame oil, aminos, vinegar, garlic and ginger in a small bowl and mix well. Set aside.

3Once the onions are translucent add the cabbage and carrots to the pan, stirring to combine.

4Pour sauce mixture into the pan and stir to combine. Continue to cook the mixture for about 5 minutes or until the cabbage is slightly wilted. Season with salt/pepper to taste

5Serve in a bowl and option is to garnish with chopped green onion.

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