Egg Roll Noodle Bowl

I used to love egg rolls and spring rolls. Actually, I’m pretty sure I still do, I just haven’t figured out how to make them without grains. That doesn’t mean we have to miss out on the flavors! That’s how this recipe was born. It takes the traditional ingredients of an egg roll, removes the wrapper, adds some noodles and is served in a bowl! It’s really pretty great! Makes 4 servings

egg roll noodle bowl

1/2 lb ground pork (or beef, venison, chicken, etc)
1 small head of cabbage, sliced
2 large carrots, peeled and grated
3 green onions, diced
1/2 tsp minced garlic
1 Tbsp coconut aminos (or soy sauce)
1 Tbsp sesame oil (or tahini)
1 tsp ground ginger
1/2 tsp sea salt
1/2 tsp black pepper
1/4 tsp turmeric
1-2 cups of kelp noodles (or rice noodles, etc)

In a large skillet, brown ground pork in sesame oil. Add in cabbage, carrots, ginger, garlic, coconut aminos, salt, pepper and turmeric. Cook over medium heat for about 10 more minutes or until vegetables are cooked. Cook kelp noodles according to package. Add in to skillet and top with green onions.


4 thoughts on “Egg Roll Noodle Bowl

  1. Leah Posterick says:

    We really miss seeing you every week but am very thankful for the recipes! These and your gf bars have been a huge hit.

    • crstultz says:

      We miss you all too! We are about out of coffee again so we will be in soon! Glad they have been doing well and happy to share the recipes with you! 🙂

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