Unstuffed Egg Roll

 I’ve been searching for a gluten free option to curb my chinese food cravings and I finally found it! Not to mention it’s filled with a ton of  fiber, vitamin C and beta-carotene from the cabbage. This recipe is a win in my books!

Unstuffed Egg Roll


  • Classic Coleslaw Mix
  • 2 med onions, finely chopped / minced
  • 1 Tbsp sesame oil
  • 1 1/2 tsp ginger (powdered)
  • 1/2 tsp black pepper
  • 4 garlic cloves
  • 1/2 tsp salt
  • 1/16 tsp stevia extract (or 4 T other sweetener) optional
  • 1/2 Tbsp crushed red pepper
  • 1/2 cup vegetable broth
  • 4 tsp Soy sauce
  • 1 1/2 lb ground beef, pork or chicken
  • Green onion for garnish (optional)


  1. Place meat in large pan and cook until browned.
  2. On medium high heat, add the onions and sesame oil. Cook until lightly browned.
  3. Reduce heat to medium.
  4. Add spices, sweetener, red pepper, wine, and broth to the pan and stir well.
  5. Add the cabbage and stir to coat.
  6. Cook, stirring frequently until the cabbage slightly wilts.
  7. Add carrots and cook for 2-3 minutes until soft.
  8. Add soy sauce to taste and adjust flavorings as desired.
  9. Serve plain or over rice or cauliflower rice.
  10. Garnish with green onions if desired.

** Since I meal prep for a certain amount of containers, I cooked the meat and vegetables separately so I could have the right portions prepped. (1 red, 1 green and one tsp)

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