If you have had to cut gluten out of your life, you may be missing some of your old favorites. This recipe for egg roll in a bowl tastes just like the insides of the egg roll and you won’t miss the wrapper at all. This is another weeknight dinner you can have on the table in under 30 minutes.
This recipe is a one-pan meal that is Whole30 and Paleo compatible. It comes together quickly using coleslaw mix and sliced vegetables.
1. In a large sauté pan on medium-low heat add the avocado oil, garlic, and ginger. Sauté for 30 seconds to 1 minute, stirring to keep the mixture from burning. The garlic and ginger should be fragrant when it's done.
2. Add the ground beef or pork and break into small pieces. Continue cooking until no pink remains. Add the mushrooms, green onions, coleslaw mix, sesame oil, fish sauce, rice vinegar, coconut aminos, and 5 spice blend. Stir everything together and continue cooking for about 10 minutes, stirring occasionally.
3. All vegetables should be cooked when the the dish is done cooking. Serve in bowls.
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