Egg Roll in a Bowl

All of the flavor of egg rolls without the fried wrapper!

Article by Sarah Schierkolk

Photography by Sarah Dawn Photography

Originally published in Broomfield Lifestyle

Kaylie and William of Live Well Dood share how to have fun with healthy, anti-inflammatory foods, and build a sustainable lifestyle! A recipe that's ready in 30 minutes and serves 4 is sure to please the whole family. This can be added to your dinner rotation for those busy weeknights but is also perfect for batch cooking! 

  • 1 tbsp avocado oil

  • 1/2 white or sweet onion

  • 2 tbsp fresh minced garlic

  • 1 lb ground pork

  • 1 tsp salt

  • 1/2 tsp pepper

  • 14 oz bag coleslaw mix

  • 1/3 cup coconut aminos

  • 3 tbsp apple cider vinegar 

  • 1 tsp ground ginger (or paste)

  • 2 Green onions (garnish)

  1. HEAT avocado oil in a large skillet over medium heat. Once hot, add the onions and minced garlic to the oil. Cook 4-5 minutes or until lightly browned and fragrant.

  2. ADD ground meat, salt, and pepper. Cook until meat is browned and cooked through.

  3. TOP with coleslaw mix, coconut aminos, vinegar and ginger. Stir until combined and cook for 4-5 minutes until cabbage cooks down and liquid is mostly cooked in. Remove from heat.

  4. TOP with green onions and ENJOY!

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