Description
A lower‑carb, deconstructed egg roll that’s full of savory meat, crisp cabbage, and Asian‑inspired flavors—no wrapper required.
Ingredients
- 1 tablespoon sesame oil (or olive oil)
- 1 lb lean ground meat (such as ground turkey; can substitute with ground pork, beef, or tofu)
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 10 oz cabbage blend (e.g., coleslaw mix)
- 1 medium carrot, grated
- 3 green onions, sliced (reserve dark green parts for garnish)
- 1/4 cup coconut aminos (or tamari or soy sauce)
- 1 tablespoon rice wine vinegar (or apple cider vinegar)
- Sesame seeds, for garnish (optional)
Instructions
- Heat the oil in a large sauté pan over medium heat. Add the ground meat and break it up; cook until no longer pink, about 3–4 minutes.
- Stir in garlic and ginger; cook for about 30 seconds until fragrant.
- Add cabbage blend, grated carrot, white and light green parts of the green onion, coconut aminos, and rice wine vinegar; stir well.
- Cook for 4–5 minutes, or until vegetables reach desired tenderness.
- Remove from heat; top with dark green onion slices and sesame seeds, if desired. Serve immediately.
Notes
- Prep veggies in advance or use pre‑shredded coleslaw mix for a faster meal.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- To make it Whole30, paleo, gluten‑free, or keto compliant, use coconut aminos and swap rice wine vinegar with apple cider vinegar.
- If using soy sauce or tamari instead of coconut aminos, reduce the amount—those are higher in sodium.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 204 kcal
- Sugar: 3 g
- Sodium: (varies—lower if using coconut aminos)
- Fat: 6 g
- Carbohydrates: 10 g
- Protein: 28 g
