Prep Time 5 mins | Cook Time 20 min
Ingredients
1 lb ground pork (or other ground meat)
2 onions, diced
2 tsp ground ginger
1 tsp pepper
2 tsp minced garlic (or garlic poweder)
4 Tbsp coconut aminos (or soy sauce or liquid aminos)
1 Tbsp apple cider vinegar
2 Tbsp sesame seed oil
9 cups shredded cabbage (about 1 pound)
2 cups shredded carrots (about 2 large)
Sauce:
1/4 cup mayo - kraft olive oil mayo, or hellmann’s vegan dressing & spread
1–4 tsp sriracha or chili paste, to taste
Instructions
1. In a large 5-6 quart pot cook ground meat until cooked about halfway through.
2. Meanwhile, shred the cabbage (if it’s not already done). Add onions, ginger, pepper and garlic and cook until the onions begin to turn translucent.
3. Add the remaining vegetables, coconut aminos, vinegar and sesame seed oil and cook until vegetables soften. Season with salt and pepper, to taste.
To make sauce
1. In a small bowl, combine mayo and hot sauce. Mix well and serve as desired with the egg roll in a bowl.
Comment below & let me know how you liked it.
ENJOY!