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Egg Roll in a Bowl

Serving Size

4

Ingredients

  • 2 tbsp Avocado Oil
  • 1 lb. Ground Pork
  • 1 bottle of gyoza sauce or similar
  • 6 cups Coleslaw Mix or shredded cabbage
  • Optional: 2 tbsp Coconut Aminos or soy sauce
  • Optional: 1 tbsp sesame seeds

Directions

  • Heat the oil: Heat two tablespoons of avocado oil over medium-high heat in a large skillet.
  • Cook the ground pork: Add the 1 lb. of ground pork to the skillet. Break it up with a spatula as it cooks, and cook for about 7-10 minutes or until browned and fully cooked.
  • Add the sauce: Pour in the bottle of gyoza sauce (or similar sauce) and stir it into the pork. Cook for an additional 2 minutes, allowing the pork to absorb the sauce and the flavors to meld.
  • Cook the coleslaw mix: Add 6 cups of coleslaw mix (or shredded cabbage) to the skillet with the pork and sauce. Stir well and cook for about 5 minutes, until the veggies have softened.
  • Optional soy sauce: If desired, stir in 2 tablespoons of coconut aminos or soy sauce for extra flavor. Cook for another minute.
  • Serve: Transfer the egg roll mixture to bowls and serve immediately once the veggies are tender and the flavors are combined. Top with sesame seeds.

Notes

Leftovers: Refrigerate in an airtight container for up to 4 days. Meat-Free Option: Replace ground pork with scrambled eggs or tofu for a vegetarian version. Sauce: I like the gyoza sauce from Trader Joe’s the best, but Whole Foods also has a good one! More Flavor: Add grated ginger or garlic to elevate the taste further.

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