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A couple of days ago I posted about my first effort to create a paleo egg roll. Since you really can’t have a paleo egg roll wrapper, I opted for a deconstructed version. While the first effort was OK, it needed some work. I had a couple of hours to kill tonight while my paleo chocolate chili bubbled merrily on the stove (recipe review will be coming!), so I decided to give the egg roll another go. I think I may have gotten it! Here’s the recipe:
1/2 lb ground pork
2 Tbsp bacon fat (or other fat of choice, but the bacon grease worked well with the ground pork)
About 1/4 head of cabbage
3 stalks celery
2 Tbsp Coconut Aminos (paleo alternative to soy sauce)
Pinch of sea salt
Chinese hot mustard (optional)
Shred cabbage, celery, and shallots in a food processor. Set aside.
Break apart and cook ground pork until brown and crumbled. Add bacon fat to pan.
Add shredded veggies to pan and saute until cabbage is softened but still slightly crisp.
Add coconut aminos* and a pinch of salt. Stir well. Cook for a few more minutes to let flavors blend.
Serve with a side of chinese hot mustard or topping of choice.
*I’ve always been a shaker, I don’t know why. I’ll shake milk, ketchup, whatever. However, whatever you do, do not shake coconut aminos! The result is a cross between shaking a can of Pepsi and a lava flow. You take off the cap, set it on the counter and next thing you know there is a foaming brown mess spewing from the top of the bottle and slowly oozing all over your counter. Shakers of the world — you’ve been warned!