Description
A quick and nutritious twist on classic egg rolls, loaded with veggies and flavorful protein.
Ingredients
Scale
- 1 lb ground pork or chicken
- 1 tablespoon coconut oil
- 2 cups coleslaw mix (cabbage and carrots)
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Heat the coconut oil in a large skillet over medium heat until it shimmers slightly.
- Add ground pork or chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
- Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Add coleslaw mix and sliced green onions, cooking until the vegetables are tender yet still vibrant, about 3-4 minutes.
- Pour in coconut aminos and rice vinegar, stirring well to combine.
- Season with salt and pepper to taste.
- Serve hot, garnished with sesame seeds.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to retain crunchiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg