Vegetarian Paleo Thai Basil Egg Roll in a Bowl

Total time35 min

Prep time15 min

Cook time20 min

Vegetarian Paleo Thai Basil Egg Roll in a Bowl

This vibrant stir-fry leans on crisp cabbage and carrots, punchy garlic and ginger, and a tangle of fresh Thai basil for that unmistakable Thai-inspired aroma. A quick sauce built on coconut aminos, rice vinegar, toasted sesame oil, and a pinch of red pepper flakes coats every strand of veggie in savory, slightly sweet, chili-kissed flavor. Everything comes together fast in one skillet, with the cabbage cooked just until tender-crisp and the basil folded in at the very end so it stays bright and fragrant rather than wilted flat. Finished with toasted sesame seeds and a scatter of sliced green onion, it's got all the craveable texture and bold flavor of a classic egg roll filling, minus the wrapper and the fuss. It's a great pick for a fast, flavor-packed dinner that fits neatly into a vegetarian routine.

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Ingredients

4 servings

For the stir-fry

1 lb ground pork
CHi Organic Plant-Based Ground Pork Original Hungry Planet Plant-Based Ground Pork, Vegan Omnipork Ground Plant-Based Prok-Style Ground
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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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