This vibrant, weeknight-friendly bowl takes everything you love about a crispy egg roll and turns it into a fast, saucy stir-fry situation—no wrapper required. Ground pork gets browned until deeply savory, then tossed with a mountain of shredded cabbage and carrot that cooks down just enough to stay crisp-tender. A punchy sauce built from coconut aminos, fish sauce, fresh lime juice, and a hit of red pepper flakes coats every bite, while torn Thai basil and scallions folded in at the end keep things bright and fragrant. It all comes together in one skillet in under 30 minutes, making it an easy option for busy dinners or meal-prep lunches. This one is a genuinely solid pick for a gluten free table, no extra fuss involved. Serve it with lime wedges and a few extra scallions for the full effect.
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In a small bowl, whisk together the coconut aminos, fish sauce, lime juice, 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 spoon, until browned and cooked through with no pink remaining, about 7–8 minutes. Transfer the pork to a plate and set aside, leaving any rendered fat in the pan.
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