- to make this vegan or vegetarian, use the cauliflower and walnuts option.
- Save chopping time by purchasing a bag of shredded cabbage and carrots
- Tamari, soy sauce, amino acids or coconut aminos can all be used interchangeably
Egg Roll Bowl
1 tbls sesame oil (or avocado or other oil)
1/2 lb ground pork, turkey (or 1 cup of riced cauliflower + 1/4 cup walnuts fine chopped)
1/2 small head of cabbage, shredded (save shredding time- by a bag of shredded cabbage & carrots)
1 carrot, shredded
1 small head broccoli
2 green onions
2 tbls tamari (or soy sauce, amino acids or coconut amino)
2 tbls rice wine vinegar (or use lemon or lime)
1 tsp honey (spoon of coconut sugar or maple syrup)
2 large garlic cloves, minced
1 large thumb of ginger, minced
1 cup uncooked rice (ideally soak in 2 cups of water for 1 hour prior)
Optional: lime, toasted sesame seeds and 1 cup bean sprouts
Optional Peanut Sauce
2 tbls crunchy peanut or almond butter
2 tbls water
pinch or two of cayenne pepper
squeeze of lime
If you’re making rice, cook according to package directions in a separate pan.
Whisk together the tamari, rice wine vinegar, honey, garlic and ginger, set aside.
Whisk together the Peanut Sauce, set aside.
Heat the oil in a large skillet. Add the protein or cauliflower+walnuts), stirring and breaking up with a wooden spoon until cooked. Push to the outside of the pan.
Add in the shredded cabbage, carrot and broccoli, continue to cook, adding in a few spoons of water as needed to help create steam and give some movement to the veggies.
Stir in the tamari/rice wine mixture. Stir in the optional bean sprouts if using.
Top with the green onions and toasted sesame seeds. Drizzle with the Peanut Sauce.
Serve on it’s own or with a side of rice.