Egg Roll Bowls
Recipe: https://recipestripper.com/recipes/17c4c1f8-cdfc-4f67-bb05-a1a4a650d84d
Original source: https://www.delish.com/cooking/recipe-ideas/a56236/egg-roll-bowls-recipe/?gad_source=1&gad_campaignid=18339119658&gbraid=0AAAAACq-IPzV-l6nuLd_yTDybOYEISwoO

These low-carb egg roll bowls are not only keto and paleo, but are a quick and easy dinner recipe the whole family will love.
Yield: 4 serving(s)
Prep time: PT10M
Cook time: PT0S
Total time: PT35M

Ingredients
- 1 tbsp. vegetable oil
- 1 garlic clove, finely chopped
- 1 tbsp. finely chopped peeled ginger
- 1 lb. ground pork
- 1 tbsp. toasted sesame oil
- 1/4 head of green cabbage, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1 c. shredded carrot
- 1/4 c. reduced-sodium soy sauce
- 1 tbsp. sriracha
- Kosher salt
- 1 scallion, thinly sliced
- 1 tbsp. toasted sesame seeds

Instructions
1. In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
2. Add pork and cook, breaking up meat into small pieces with a wooden spoon, until browned in parts and cooked through, 8 to 10 minutes.
3. Push pork to the side and pour in sesame oil. Add cabbage, onion, and carrot then stir to combine with meat. Add soy sauce and sriracha. Cook, stirring frequently, until cabbage is tender, 5 to 8 minutes; season with salt.
4. Divide pork mixture among bowls. Top with scallions and sesame seeds.