Egg Roll in a Bowl

I loved egg rolls before I went gluten-free and it’s something that I’ve missed... until now. This recipe is easy, healthy and the newest addition to our collection of favorites.

NOTE: To make this recipe Whole30, Paleo and keto friendly, you can use liquid coconut aminos, instead of the soy sauce! I actually ran out of GF soy sauce so I used Tamari Sauce, which is similar and gluten free. 👌🏻

🌿INGREDIENTS🌿
◽️2 Tbsp. Olive oil divided
◽️1 lb. ground Chicken (turkey or beef 93/7)
◽️1 ½ cup sweet onion (finely diced)
◽️1 cup carrots (shredded)
◽️½ tsp ginger (minced)
◽️3 cloves garlic (crushed)
◽️¼ cup chicken broth
◽️5 cups cabbage (shredded)
◽️2 Tbsp. Tamari Sauce (sub with GF Soy Sauce, or *coconut amino)
◽️2 tsp. apple cider vinegar
◽️½ tsp. salt to taste
◽️¼ tsp. pepper to taste
◽️1 tsp. toasted sesame oil
◽️Toasted sesame seeds (optional)
◽️Green onions (optional)

🔻INSTRUCTIONS🔻

1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add the meat. Cook for 5-6 minutes, or until meat is almost cooked through.
2. Push meat to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.
3. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and meat together.
4. Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage, soy sauce, vinegar, salt, and pepper.
5. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
6. Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds.
7. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!


Recipe Source: evolvingtable.com