Pork Spring (Un)Rolls Sauté

Spring rolls are a guilty pleasure that I could eat for days; thankfully, they only send a limited quantity when we occasionally order in. If this describes you, too, I recommend Russ Crandall’s Paleo Takeout to satisfy all your cravings. You can check out our review here.

We were inspired to add to the flavorful offerings, and this recipe was a result of our brainstorming. Pairing meat and cabbage is a great way to put together a one-pot meal (this one, too), and we think you’ll agree that this belongs in a regular rotation.

Ingredients
1/2 tsp white pepper
1/4 tsp Chinese five spice
1 tsp sesame oil
2 tsp coconut aminos
1 tsp Red Boat Fish Sauce
1 tsp chili paste
1 lb ground pork
2 Tbsp avocado oil
1 C carrot matchsticks
1 whole Savoy cabbage
3 eggs
1/4 C sliced green onion, plus a handful of slices for garnish

Method

Halve the Savoy cabbage length wise. Then slice cross-sectionally to create shreds or noodles of the cabbage (you will end up with 6-8 C of shredded cabbage).

Mix white pepper, Chinese five spice, sesame oil, coconut aminos, fish sauce, and chili paste into the ground pork.

Heat avocado oil over medium heat in a large saute pan with high walls (or a wok). Sauté ground pork, breaking up the larger clumps, until mostly cooked through.

Add the shredded cabbage and carrot matchsticks. Sauté 3-4 min until softened.

Form a pocket in center of your pan, crack on 3 eggs. Turn up heat to medium high. Scramble eggs.

Fold eggs into all the other ingredients, evenly distributing egg until fully cooked.

Turn off the heat, add 1/4 C green onion, and mix.

Plate and garnish with the remaining green onion slices.

Follow us on Facebook, Twitter, and Instagram for fun tips, news, and more! Also, check our right-hand navigation to sign up for great new paleo recipes each week, and share this recipe using the buttons at the bottom.