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Egg Roll Bowls

Egg Roll Bowls have all the great flavor of your favorite appetizer but in the form of an easy and delicious meal.

Egg Roll Bowls have all the great flavor of your favorite appetizer but in the form of an easy and delicious meal. Get this recipe from Cosmopolitan Cornbread (It's also low-carb and paleo friendly!)

Egg Roll Bowls have all the great flavor of your favorite appetizer but in the form of an easy and delicious meal. Get this recipe from Cosmopolitan Cornbread (It's also low-carb and paleo friendly!)

When I was a teen, I had my first egg rolls. I immediately loved them. I loved the flavor…loved everything about them. Then I worked in a Chinese restaurant and about flipped a lid when I saw some of the ingredients that were being put into the ones I loved so much. I was shocked.

The great thing about this dish, is that not only can you enjoy the wonderful egg roll flavor, but you have complete control about what is going into your food.

Egg Roll Bowls have all the great flavor of your favorite appetizer but in the form of an easy and delicious meal. Get this recipe from Cosmopolitan Cornbread (It's also low-carb and paleo friendly!)

This dish is also another one of those great “busy weeknight suppers” because it take such a short time to prepare.

Egg Roll Bowls (Paleo, Low-Carb)

Egg Roll Bowls (Paleo, Low-Carb)

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

All of the flavor of your favorite appetizer, and none of the guilt!

Ingredients

  • 1 Tb coconut oil
  • 1 lb ground pork
  • 1 c onion, diced
  • 1 head green cabbage, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 Tb sesame oil
  • 1/4 c liquid coconut aminos
  • 1/4 c chicken broth
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • pinch white pepper
  • 2 scallions, sliced

Instructions

  1. To begin, cook the ground pork and onion with the coconut oil in a large skillet that has a lid. You do not need the lid yet, that will come later.
  2. Cook the pork over medium heat until it is browned, breaking up the chunks of meat with your utensil.
  3. When the pork is browned and the onions are tender, stir in the garlic and ginger.
  4. Add in the cabbage. Your skillet is going to be VERY full, but the cabbage will shrink considerably as it cooks.
  5. Sprinkle or drizzle all of the remaining ingredients over the top of the cabbage (not including the scallions.) Cover and cook over medium low heat. 
  6. Periodically use a pair of tongs to turn and mix the ingredients as it cooks. When the cabbage first goes in, this will be very difficult simply because the skillet will be so full. Be patient.
  7. Cook until the cabbage has wilted and is cooked to your desired level of doneness, about 5-10 minutes. Some people like their cabbage crunchier, others prefer it a little more cooked. Do as you like.
  8. To serve, spoon the cooked mixture into serving bowls and top with the sliced scallions. 
  9. Enjoy
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 513 Total Fat: 31g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 107mg Sodium: 728mg Carbohydrates: 28g Fiber: 7g Sugar: 15g Protein: 34g
This data was provided and calculated by Nutritionix.
Egg Roll Bowls have all the great flavor of your favorite appetizer but in the form of an easy and delicious meal. Get this recipe from Cosmopolitan Cornbread (It's also low-carb and paleo friendly!)

This recipe was shared in Meal Plan Monday.

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