Description

Deconstructed Egg Rolls offers a simple yet delightful twist on classic flavors. With ground pork, fresh ginger, and vibrant coleslaw, this dish comes together quickly, making it perfect for a satisfying weeknight dinner.

Ingredients

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1 tbsp avocado oil
4 cloves garlic (minced)
3 tbsp fresh ginger (minced or grated; or use 3/4 tsp ground ginger)
1 lb ground pork (or ground beef)
1 tsp sea salt
1/4 tsp black pepper (or more if you want it spicy)
6 cups shredded coleslaw mix (or cabbage and carrots chopped with a knife)
1/4 cup coconut aminos (or 1–2 tablespoons more if you like; you can also use low-sodium soy sauce)
2 tsp toasted sesame oil
1/4 cup green onions
sesame seeds (optional, for garnish)

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Instructions

Heat the avocado oil in a large cast iron skillet over medium-high heat.
Add minced garlic and ginger to the skillet.
Sauté for about one minute, until fragrant.
Incorporate the ground pork (or beef), seasoning it with sea salt and black pepper, and cook while breaking up the meat. Continue cooking until browned, about 7-10 minutes; you can drain excess oil if preferred.
Lower the heat to medium.
Introduce the coleslaw mix and coconut aminos, stirring to combine. Cook for about 5 minutes, or until the cabbage is tender, while stirring occasionally.
Take the skillet off the heat, and mix in the toasted sesame oil and sliced green onions. If you like, finish with a sprinkle of sesame seeds for garnish.

Notes

For a spicier option, increase the amount of black pepper or add chili flakes.
This dish is highly customizable; feel free to add more veggies based on your preference!
Leftovers can be stored in an airtight container in the fridge for up to three days.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 850mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 29g
Cholesterol: 70mg