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Egg Roll


  • 500g pork mince

  • 1½ tablespoons sesame oil

  • 2 tablespoons cocominos

  • 1 tablespoon hot sauce (I like the brand “Franks”)

  • 1 and a ½ tablespoons rice vinegar

  • 3 small-medium carrots, peeled and shredded

  • 1 cup of shredded red cabbage

  • 1 cup of shredded green cabbage

  • 1 bunch spring onion, diced

  • 2 garlic cloves, minced

  • 1 tablespoon minced ginger

  • Serving: Rice, sesame seeds, coriander and/or thinly sliced red chillies


  1. In a medium skillet, heat the sesame oil over medium heat

  2. Add the carrots, red and green cabbage, and cook until soft (about 3 minutes)

  3. Add the spring onion, garlic and ginger and cook until fragrant (about 1 minute)

  4. Add the pork, and cook until browned, breaking up and mixing as you go, and no longer pink

  5. Add the cocominos, rice vinegar and hot sauce

  6. Serve topped with sesame seeds, coriander and chillies, on top of rice

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