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Paleo Egg Roll in a Bowl

A flavorful Paleo Egg Roll in a Bowl that’s gluten- and dairy-free, gut-friendly, and ready in 25 minutes a perfect anti-inflammatory weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Gluten-Free, Paleo
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground pork (or ground chicken or turkey) Easily digestible protein and satiating to stabilize blood sugar.
  • 1 small head napa cabbage or 1/2 large green cabbage, shredded High in fiber and glucosinolates; supports beneficial gut bacteria.
  • 2 medium carrots, julienned or grated Beta-carotene and fiber for microbiome diversity.
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced Prebiotic properties that feed beneficial microbes.
  • 1 tbsp fresh ginger, grated Anti-inflammatory compound that can soothe the gut.
  • 2 tbsp avocado oil or olive oil
  • 3 tbsp coconut aminos Soy-free, lower-sugar alternative to soy sauce.
  • 1 tbsp apple cider vinegar May support digestion and balance pH after meals.
  • 1 tsp toasted sesame oil (optional) Adds flavor and healthy fats.
  • 1 tsp fish sauce (optional, omit for Paleo-strict)
  • 1/2 tsp red pepper flakes (optional) Can add spice.
  • Sea salt and black pepper, to taste
  • 2 green onions, sliced, for garnish
  • Sesame seeds, for garnish (optional)

Method
 

Preparation
  1. Prep all vegetables: shred cabbage, grate carrots, slice onion, mince garlic and ginger.
Cooking
  1. Heat a large skillet or wok over medium-high heat. Add avocado oil.
  2. Add ground pork and break into small pieces. Cook 5–7 minutes until nicely browned, then season lightly with salt and pepper.
  3. Push the meat to one side. Add the onion to the pan and cook 2 minutes until translucent.
  4. Add garlic and ginger; cook 30–45 seconds until fragrant.
  5. Stir in carrots and shredded cabbage, tossing to combine. Cook 3–4 minutes, stirring occasionally, until cabbage begins to wilt but still has texture.
  6. In a small bowl, whisk together coconut aminos, apple cider vinegar, sesame oil (if using), fish sauce (if using), and red pepper flakes.
  7. Pour sauce over the skillet, toss everything together, and cook 1–2 minutes until the sauce reduces slightly and coats the ingredients.
  8. Taste and adjust salt/acid. Remove from heat and garnish with sliced green onions and sesame seeds.
  9. Serve immediately, on its own or over cauliflower rice for extra volume.

Notes

For extra crispness, remove cooked meat, sear cabbage in the hot pan alone for 1–2 minutes, then return meat and sauce. Store in airtight containers for up to 4 days in the fridge. If using ground chicken, add a splash of oil midway to prevent the pan from drying.