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It’s been ages since I’ve had Chinese food. With so much of it breaded and fried, heaped over rice, and swimming in sauces made of soy and/or corn starch, it’s not the most allergen-friendly cuisine. But with a few simple substitutions, it can be a wonderful source of inspiration for cooking at home.
This Egg Roll Stir-Fry has everything I loved about egg rolls except for the crispy wonton wrapper, which, while it may have been the best part, certainly wasn’t the healthiest. No, this dish serves up the savory meat and healthy veggie filling with a delicious, soy-free sauce that’ll have your mouth watering in anticipation before it comes off the stove.
- 1 teaspoon coconut oil
- 1 small onion, chopped
- 1 medium cabbage, shredded
- 4 large carrots, shredded
- 3 cloves garlic, minced
- 1 pound ground pork
- 6 tablespoons coconut aminos
- 1 teaspoon fish sauce
- ½ teaspoon ground ginger
- 4 stalks green onion, chopped
- Heat the oil in a pan over medium-high and saute the onion, cabbage, and carrots until the onion is translucent, about 4 minutes.
- Add the garlic to the pan and cook another 30 seconds.
- Break the ground pork up into pieces and add to the pan, stir-frying until browned, about 5 minutes.
- Add the aminos, fish sauce, and ginger, then stir-fry another 3 minutes or until the pork is cooked through.
- Serve garnished with green onions.
9 comments
Really tasty and fun! Just like the inside of an egg roll. Thanks so much!
[…] Egg Roll Stir-Fry from Autoimmune Wellness *It’s amazing to see food trends that are nutrient-dense! […]
Looks like a really good recipe and I can’t wait to try it. Was wondering, if my son doesn’t like anything seafood related, is there anything that I can use instead of fish sauce?
I personally don’t care for the taste of fish sauce, so I make it without it and it taste very good.
This is sooo delicious! The ground pork brings a lot of flavor and the whole combo is just wonderful. My diet is very limited and a meal like this makes it all feel okay! Thanks for sharing it.
Anyone think this would work with ground chicken, for the non-pork eaters among us?
Hannah, I do think it would work, you just might want to add some additional cooking fat to make up for the decreased fat content!
I made this with some chopped up shrimp instead of pork and it was excellent! Thanks for a tasty and easy recipe 🙂
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