Vegetarian Whole30 Thai Basil-Lime Egg Roll in a Bowl

Total time35 min

Prep time15 min

Cook time20 min

Vegetarian Whole30 Thai Basil-Lime Egg Roll in a Bowl

This vibrant bowl builds on a tangle of shredded cabbage and carrot, cooked down in a hot skillet with fresh ginger and scallion until just tender with a little bite left. A bold sauce of coconut aminos, lime juice, toasted sesame oil, and red pepper flakes gets tossed through everything, soaking into the vegetables so every forkful carries that sweet-tangy-spicy balance. Torn Thai basil folded in at the end brings a fragrant, peppery lift that makes the whole dish taste bright and fresh rather than heavy. It comes together fast in one pan, which makes it an easy weeknight option when you want something punchy and satisfying without a long ingredient list. Finish with extra lime and scallion greens for a little more zing, and it's a solid, flavor-packed choice for a vegetarian dinner rotation.

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Ingredients

4 servings

For the bowl

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
1 tbsp fresh ginger, finely grated
4 scallions, thinly sliced (white and green parts separated)
1 medium head green cabbage (about 1 lb), cored and thinly shredded
1 large carrot, julienned or coarsely grated
½ cup fresh thai basil leaves, roughly torn
salt and pepper, to taste

For the sauce

3 tbsp coconut aminos
1 tbsp fish sauce
2 tbsp fresh lime juice (from about 2 limes)
1 tsp toasted sesame oil
½ tsp red pepper flakes

For serving

lime wedges, for serving (optional)
sliced scallion greens, for serving (optional)

Instructions

1
In a small bowl, whisk together the coconut aminos, fish sauce, lime juice, 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 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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