The Sunday Recipe: Unstuffed Egg Roll


Unstuffed Egg Roll


  • 1 small head of cabbage, chopped
  • 1/4 cup of onion chopped
  • 6 to 9 baby carrots or 1 large, shredded
  • 1 tablespoon olive oil
  • 1 1/2 to 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  1. Warm the olive oil in the pan over medium heat.
  2. Add the onion and saute a few minutes.
  3. Add the carrot and saute until soft.
  4. Add the cabbage and cook for 5 minutes, stir, cook another five minutes.
  5. Add the soy sauce and sesame oil, stir and cook another five minutes.

Working with what I had on hand, I improvised this today based on the “Paleo Egg Roll in a Bowl” recipe from That recipe used 1 tablespoon coconut oil and 1/3 cup coconut aminos, which I didn’t have. You can also substitute a bag of shredded cabbage and carrots for a faster product.

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