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5 from 1 vote

Egg Roll Bowls

Course: Main Course
Servings: 8 :1.5 cup servings
Calories: 360kcal
Author: Tessa Ludwig

Equipment

  • Large deep skillet

Ingredients

  • 1.5 lbs. 85% lean ground pork I buy Smithfield
  • 1.5 lbs. small raw shrimp peeled, deveined, tail off
  • 1/2 onion diced
  • 4 garlic cloves diced
  • 3 TBS toasted sesame oil
  • 30 oz. shredded cabbage I buy the Marketside angle hair coleslaw (green cabbage)
  • Salt and pepper to taste
  • 3 eggs scrammbled
  • 3 green onion stalks diced
  • 2 TBS coconut aminos
  • * optional red pepper flakes

Instructions

Meat

  • Cook ground pork in large deep skillet.
  • When all the way browned, add 1/4 diced onion, 2 diced garlic cloves, and raw shrimp.
  • Cook shrimp until pink. Drain meat in colander and set aside.

Cabbage

  • In the same large deep skillet saute the remaining 1/4 diced onion and 2 diced garlic cloves in the sesame oil for about 1-2 min.
  • Add shredded cabbage, salt and pepper to taste. Stir until well combined, cook for 8-10 minutes.
  • While the cabbage is cooking, scramble 3 eggs and set aside.

Egg Roll Bowl

  • When cabbage is done cooking stir in meat, scrambled egg, green onion, and 2 TBS coconut aminos.
  • Serve in bowls.

Nutrition

Serving: 1.5cups | Sodium: 626.5mg | Sugar: 5.1g | Fiber: 2.6g | Potassium: 238.2mg | Cholesterol: 309.8mg | Calories: 360kcal | Monounsaturated Fat: 2.9g | Polyunsaturated Fat: 2.6g | Saturated Fat: 7g | Fat: 23.5g | Protein: 37.5g | Carbohydrates: 9.9g