Egg Roll in a Bowl with Garlic Aioli Sweet Chili Sauce DF/GF/SF

I’ve been making egg roll in a bowl for a long time, but I recently updated it and wanted to share! I’m trying super hard to remove dairy completely and soy and wheat. It’s tough, but I’m focusing on one meal at a time.

I have some specific ingredients here, but they can be adjusted as needed.

Here are the ingredients for the egg roll in a bowl:

  • Cabbage, shredded
  • 1/2 diced purple onion
  • 1 tablespoon of olive oil
  • 1 large or 2 medium carrots, shredded
  • 1 tablespoon shredded fresh ginger
  • 1/4 cup toasted sesame oil
  • 1/4 cup coconut aminos (or soy sauce if you can gave soy)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha
  • 1 pound grass fed ground beef
  • 1 pound natural breakfast sausage (or just ground pork)

Garlic Aioli Sweet Chili Sauce:

  • 1/4 cup Primal Kitchen Garlic Aioli Mayo (or just regular mayo)
  • 1 tablespoon sriracha
  • 1 tablespoon rice vinegar

Here’s how I did it!

  • Sauté red onions and ginger in a tablespoon of oil for about 5 minutes.
  • Cook the meat in the same pot.
  • Put everything together in the pot and stir well.
  • Cook for another 5-10 minutes (depending on how soft you prefer your cabbage).
  • While this is cooking, mix the mayo, sriracha, and rice vinegar with a whisk. Put into a ziplock bag and cut a corner to be able to squeeze onto your bowl.
  • You can serve it over rice!

Let me know if you try it!

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