Paleo Thai Basil Egg Roll in a Bowl
All the bold, punchy flavors of a Thai basil stir-fry come together in a single skillet here, no wrappers or wok skills required. Ground pork gets cooked until golden, then tossed with shredded cabbage, julienned carrots, garlic, and fresh ginger for a filling that's hearty and deeply savory. The sauce is built from coconut aminos, fish sauce, rice vinegar, and a touch of toasted sesame oil — swapping out soy sauce entirely so the whole dish stays grain-free without sacrificing any of that umami depth. A generous handful of fresh Thai basil gets folded in right at the end, wilting just enough to perfume every bite. Red pepper flakes bring a gentle heat that keeps things interesting, and the whole thing comes together in well under 30 minutes for four people. It's the kind of weeknight dinner that tastes like it took way more effort than it actually did.
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 lb ground pork
- 2 tbsp avocado oil, divided
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium head green cabbage (about 1 lb), cored and thinly shredded
- 2 medium carrots, julienned or coarsely grated
- 3 green onions (green tops only), thinly sliced
- 1 cup fresh thai basil leaves, loosely packed
- salt and pepper, to taste
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- ½ tsp red pepper flakes
For serving
- 1 tbsp toasted sesame seeds (optional)
- 2 green onions (green tops only), thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, fish sauce, rice vinegar, toasted sesame oil, and red pepper flakes until combined. Set aside.
- 2
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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