This easy 30-minute meal has all of the delicious filling of an egg roll, but served in a bowl! This Whole30 egg roll in a bowl is packed with shredded cabbage, ground pork and chunks of shrimp, all cooked with lots of ginger and garlic and drizzled with a delicious spicy mayo. Leftovers reheat well and it's perfect for weeknight dinner.
1/2Fresno chili pepper (+/- depending on desired spiciness)
1clovegarlic
Garnish
1/2tspsesame seeds
1tbspchopped scallions
Instructions
Make sure all of the veggies are chopped and ready.
Heat the sesame oil in a large skillet or wok on medium high heat. Add in the shrimp and cook them for 2 minutes per side until pink. Once cooked set the shrimp aside on a plate.
Add in the ground pork and use a wooden spoon to break the meat into a crumbly texture. After 4 minutes of cooking (don't worry if the meat isn't fully cooked) add in the garlic, chopped ginger, chili and red onion and continue to cook for a few more minutes.
After 4 minutes of cooking the red onion will begin to soften. Next add in the carrots and cabbage and give everything a stir to ensure it's well mixed. Add in the coconut aminos, apple cider vinegar and white pepper and leave everything to cook for 4-5 minutes until the cabbage begins to soften and reduce in volume.
To make the spicy sauce, in a NutriBullet container or blender combine the mayo, lime juice, chili and garlic and blend until completely smooth.
Once the cabbage has softened add in the chopped scallions and cooked shrimp and leave everything to cook for 1 more minute until the shrimp have heated through.
Divide the mixture up between 4 bowls, drizzle with the spicy mayo and garnish with chopped scallions and sesame seeds before serving.