Ground pork gets browned until deeply savory, then simmered with garlic, ginger, and a tangle of crisp cabbage and carrots for that classic egg roll flavor without any wrapper in sight. Coconut aminos and fish sauce build a salty-sweet, umami-packed sauce that clings to every bite, while a hit of red pepper flakes and toasted sesame oil bring warmth and depth. Fresh Thai basil folded in right at the end adds a fragrant, slightly peppery lift that makes this taste far more special than a typical skillet dinner. It all comes together in one pan in under 30 minutes, making it an easy weeknight option when you want something fast, satisfying, and low on fuss. This one is a great fit for a gluten free table, letting the vegetables and herbs do the heavy lifting on flavor. Top with sesame seeds and extra green onion for crunch, and serve it straight from the skillet, no rice or noodles required.
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In a small bowl, whisk together the coconut aminos, fish sauce, rice vinegar, toasted sesame oil, and red pepper flakes until combined. Set aside.
Heat 1 tbsp avocado oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through to 160°F (71°C), about 6–8 minutes. Transfer the pork to a plate and set aside, leaving any rendered fat in the pan.
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