EGG ROLL IN A BOWL | PALEO

Every now and then I will make a recipe and I know it is a success within the first 24 hours.

I promise I’m not being cocky.  There is a method to my madness to prove this theory.

How exactly do I know?

Cohl and I wage leftover war against each other and fight to the egg roll in a bowl finish.

Cabbage is flying around as we elbow our way to the refrigerator for one last bite.

Ok, I’m getting a little dramatic here, but for real… these egg roll in a bowl leftovers caused quite the stir.

Not to mention this simple recipe actually tasted BETTER with time!

All of the delightful Asian flavors melded together in a harmonious medley of low-carb egg roll-y bliss.

So what was my solution to this leftover war?  Make another batch of this egg roll in a bowl recipe… because it takes less than 30 minutes!!

Ingredients

• 2 Tbsp. Olive oil divided
• 1 lb. ground turkey or beef 93/7
• 1 ½ cup sweet onion finely diced
• 1 cup carrots shredded
• ½ tsp ginger minced
• 3 cloves garlic crushed
• ¼ cup chicken broth
• 5 cups cabbage shredded
• 2 Tbsp. coconut aminos or soy sauce, gluten-free*
• 2 tsp. apple cider vinegar
• ½ tsp. salt to taste
• ¼ tsp. pepper to taste
• 1 tsp. toasted sesame oil
• Toasted sesame seeds optional
• Green onions optional

Instructions

1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.
2. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
3. ....................................

for full instruction please see : https://www.evolvingtable.com/egg-roll-in-a-bowl-paleo-keto/

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