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Gluten-Free Pork Egg Roll in a Bowl {Paleo}

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 302kcal

Ingredients

  • 1 lb. organic ground pork
  • 1 16 oz coleslaw mix
  • ½ onion
  • 3 green onions white part of the onion for cooking
  • 4 tablespoon coconut aminos
  • 2 tablespoon sesame seed oil
  • 1 tablespoon sriracha or chili paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon ground ginger, black pepper, salt, garlic powder

Toppings

  • 4 tablespoon green onion
  • 2 tbsp sesame seeds
  • 1 tablespoon sriracha

Instructions

  • In a large frying pan add the 2 tablespoons of sesame seed oil, and bring the pan to medium temperature.
  • While the pan is heating, dice ½ an onion while also dicing the green onion, but only the white part. Save the green part of the onion for garnish.
    Add the onion, green onion (white part only) and mince garlic to the warmed frying pan. Sauteé until the onions are translucent. Stir frequently.
    Note: I add a little water to the frying pan, cover with a lid, and steam/sauté until onions are tender and translucent. The lid brings in more moisture and helps to avoid burning.
  • Once the onions are cooked, remove the lid add the raw ground pork to the pan along with the seasonings: salt, pepper, ground ginger, and garlic powder. Brown the pork until fully cooked.
  • Add the coleslaw mix, coconut aminos, sriracha, and rice vinegar to the pan. Return the lid and steam for another 1-2 minutes. Remove the lid and stir until everything is fully mixed.
  • Serve immediately. Top with green onion (green part) sesame seeds, and more sriracha.
  • Store in the refrigerator for up to 3 days.

Nutrition

Serving: 1bowl | Calories: 302kcal | Carbohydrates: 6g | Protein: 24g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 578mg | Potassium: 399mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg