Egg Roll in a Bowl was one of the first low carb meals I made.  There are tons of different recipes out there for it, but I found ways to make it more convenient  to throw together during the week on busy nights.  Whenever we make this, I make a double batch.  We end up eating it multiple times in the week, and I like it even better the next day after the flavors have mingled in the fridge.

Enjoy!

Ingredients:

1 bag Coleslaw Mix (Found in the Produce Section with the Bagged Salads)

2 Tbsp Coconut Aminos

1 pound Ground Pork (Regular or Hot)

2 tsp Ginger Paste

2 tsp Minced Garlic

1 tsp Fish Sauce

1 tsp Sesame Oil

Optional Toppings: chopped peanuts, green onions, Sriracha

Directions:

1. Brown pork in cast iron pan.
2. Once browned add in garlic, ginger, coconut aminos, and fish sauce and stir until incorporated.
3. Add coleslaw mix and cook until softened completely.
4. Drizzle sesame oil over the top.
5. Serve immediately or store in fridge for a few hours to allow flavors to combine.

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