This recipe for Unstuffed Egg Rolls works for a quick and easy last-minute weeknight meal that packs a lot of veggies. In my opinion, getting vegetables in is much easier when they are #1 shredded and #2 intermixed with meat for extra flavoring. Fortunately, this recipe achieves both of these. In full disclosure, while my son and I enjoy this recipe, it has never been a favorite for my husband. However, it won’t hold him back from eating seconds and it is such an easy way to get whole food and vegetables on the table, fast.
1/2 tsp. Sesame Oil
1 lb. Ground Pork
1 1/2 tsp. Garlic Granules (more if fresh)
1 1/2 tsp. Ground Ginger (more if fresh)
1/2 tsp. Onion Granules (more if fresh)
1 tsp. Himalayan or Sea Salt
2 pkg Vegetable/Coleslaw Mix (or 7 cups Shredded Cabbage & Carrots)
2 Green Onion (finely sliced)
2 tsp. Black Sesame Seeds
1/2 c. Cilantro (chopped)
In a skillet over medium/high heat, add oil and ground pork. As pork starts to brown, add garlic, ginger, onion, and salt. Once the pork has fully cooked, add shredded vegetables and stir until well combined. All vegetables to cook for approximately 5 mins and remove from heat. Stir in sliced green onion, cilantro, and sesame seeds before serving.
Did you know that the FDA has loose regulations over the term “powders”? “Powders” can contain fillers, and anti-caking agents are allowed as an ingredient but not required to be labeled under that term. The powder process also sometimes involves high pressure, heat, or hydrolysis conditions that can create free glutamate in the process. We specifically look for the term ‘ground’ or ‘granules’ for a safer and cleaner option. Fresh herbs/spices are always the safest and most potent for therapeutic properties. Do not forget to read ingredients on spice blends for hidden sources of MSG.