When I first moved to San Antonio with my sister, our favorite hang-out spot was right next door to a Chinese restaurant and they would frequently bring in egg-rolls for the patrons. That was always a major score. Beer and egg-rolls went together insanely well. Turns out I am extremely sensitive to both gluten AND eggs – no wonder I would feel hungover for days! The warning signs were really all there.
I assumed I would never have beer and egg-rolls ever again, and I guess I was okay with that. It wasn’t until I found myself craving Asian food that I decided it was time find a decent egg roll alternative that had neither eggs nor the roll. This recipe should really be considered more of a *cabbage stir fry* but that’s not as catchy! Not only is this recipe gluten-free, it is also AIP compliant, low-carb, unprocessed, and really good!
In order to pull this recipe off you will need:
Head of organic cabbage - chopped (now when I make this recipe I like to use green and purple cabbage for lots of color!)
Organic Carrot Slices (pre-sliced or you can slice up a carrot)
1-2 tbsp coconut oil
1/3 cup of “Not So Soy Sauce”
1/2 tbsp sesame seed oil
3-4 Chopped Green Onions
Melt the coconut oil over medium heat
Stir fry the chopped cabbage and carrot slices until tender
Pour “Not So Soy Sauce” and Sesame Seed Oil over the stir-fry mixture
Sprinkle with Green Onions as desired.
Done. Easy, delicious, non-processed No-Egg Roll in a Bowl!
I love this recipe with the Sweet & Spicy Pork Chops. This recipe is paleo, AIP-friendly, & can be made Vegan/Vegetarian (swap vegetable broth for beef/chicken broth in the soy sauce)