Inside Out Egg Rolls
Inside out egg rolls are a deconstructed version of the classic Chinese egg roll, where all the ingredients such as ground pork, cabbage, and flavorful seasonings, are cooked together in a single dish. It offers a savory and satisfying meal without the need for a deep fried, gluten filled wrapper.
Servings: 4 people
Equipment
- 1 Knife
- 1 Cutting Board
- 1 Dutch oven or large saucepan
- 1 Mixing Spoon
- Measuring spoons
- measuring cups
Ingredients
- 1 cup dry rice cook according to package directions
- 1 tbsp. sesame oil
- 1 lb. ground pork
- 1.5 tsp. salt split
- 1.5 tbsp. coconut aminos split
- 1 large onion sliced
- 5 cloves garlic diced
- 1 inch piece of ginger diced
- 1 14 oz. bag of coleslaw
- 1 cup shredded carrots
- 1 8 oz. can water chestnuts
- 1 tsp. Chinese 5 spice powder optional
Instructions
- Cook the rice according to package directions.
- Heat the sesame oil in a large skillet or Dutch oven. Add in the onions and stir until they begin to soften, about 2-3 minutes. Add in the garlic and ginger and mix frequently for about 1 more minute.
- Add the pork, 1 tsp. salt, and ½ tbsp. coconut aminos and cook until completely browned, breaking it up as it cooks. Drain the excess grease if needed.
- Add in the coleslaw mix, shredded carrots, water chestnuts, ½ tsp. salt, 1 tbsp. coconut aminos, and the Chinese 5 Spice powder if using. Stir together and cook for just a few minutes until the veggies starts to wilt and aren't super crunchy.
- Add any optional toppings or sauce, then serve over the rice and enjoy!
