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Inside Out Egg Roll
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Inside Out Egg Roll

Good without the wrapper.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 3 people
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 tablespoon coconut oil We keep a big jar on handand use for many dishes as an alternative to other oils
  • 2 inch piece ginger peeled and grated - We also have a tube of minced ginger in the refrigerator which you can usually find inthe veggie aisle and is a good alternative that keeps forever, fresh
  • 2 cloves garlic minced
  • 1 small yellow onion diced
  • 1 pound ground turkey substitute any ground meat
  • ½ cup carrot shredded
  • 2 tablespoons tamari sauce soy or coconut aminos if you have some
  • 2 teaspoons sriracha or other hot sauce
  • 1 teaspoon sesame oil
  • 6 cups cabbage thinly sliced
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon salt sea salt
  • ½ cup green onions chopped for garnish

Instructions

    Cup of Yum
  1. Melt the coconut oil in a large skillet or wok over medium-high heat.  Add the ginger, garlic and onion and cook 5 to 7 minutes, stirring frequently, until onions and soft and translucent.
  2. Add ground pork, breaking up the large pieces, and cook for 6 to 8 minutes until cooked all the way through so that no pink is showing.
  3. Add the carrots, tamari sauce, sriracha, sesame,oil, cabbage, vinegar and salt.  Cook for 8 to 10 minutes, stirring frequently, until carrots and cabbage are soft.  You may want to put a cover over the pan to help it along. 
  4. Serve plain or over a bed of rice as we did (not paleo, but like I said, it’s forgiving), topped with the green onions.