This Deconstructed Egg Roll Recipe is easy to make and gives all you the flavors of an egg roll without the additional carbs.
Adequate words cannot describe the feelings of loss when a family member passes away. It doesn’t matter their age. Our hearts and emotions struggle to deal with loss. As I grow older my thoughts on mortality seem to linger longer then those days of feeling carefree and invincible.
I always try to find the good that comes from a loss. With the recent passing of my aunt (age 92), all of us girl cousins decided that we are starting a new tradition of a girl cousins weekend getaway. It’s planned for May and I can’t wait.
Sometimes we get bogged down by the tried and true. What I refer to as the comfort zone. This weekend getaway is going to be monumental and fun too. We will trek up north to visit one of the girl cousins who is wheel chair bound struck by MS. I am nervous because I always feel like I don’t know what to say.
I am going to tackle difficult situations the way I have been approaching my taste buds. Discovering new ways to eat foods with less carbs. Which takes me to the deconstruction of an egg roll.I will be honest too. I am not an egg roll kind of girl, but I loved it deconstructed. So even if you think you don’t like something it’s worth the try.
- 16 ounces ground pork
- 1 bag dry coleslaw mix (shredded cabbage and carrots)
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 1 teaspoon ginger, minced
- 2 green onions, sliced
- In a large, deep skillet, brown pork.
- Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
- Once pork is cooked through, add the sauce and saute 5 minutes.
- Add dry coleslaw mix to skillet and stir to combine.
- Garnish with sliced green onion
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