Paleo Egg Roll in a Bowl

 Sesame Aioli

1/2 cup mayo

2 cloves garlic, minced

2 tsp sesame oil

1 1/2 tsp lime juice

3 tsp hot sauce

Egg Roll Bowls

1 1/2 lbs chicken thighs cut into pieces

1 1/2 Tbsp avocado oil divided

sea salt and pepper to taste

1/2 tsp onion powder

pinch of cayenne pepper, optional

6-7 cups shredded veggies, slaw mixture or a combo of cabbage, carrots, Brussels sprouts

3 Tbsp coconut aminos

1 1/2 Tbsp sesame oil

1 tsp hot sauce

1 bunch scallions

3 cloves garlic, minced

2 tsp ginger, fresh

Prepare aioli by whisking together the mayo, garlic, sesame oil, lime juice, hot sauce, and cayenne. Refrigerate until ready to use.

Heat a large skillet over high heat and add 1 Tbsp of oil. Sprinkle the chicken with salt, pepper, onion powder, and a dash of cayenne pepper. Cook the chicken for about 5 minutes until cooked through, then remove to a plate while you cook veggies.

Lower the heat to medium and add 1/2 Tbsp of oil. Add the veggies, cook and stir for about a minute until beginning to soften, then add the white scallions, ginger, and garlic. Cook another minute, then add the coconut aminos, sesame oil, and hot sauce and stir. Add the chicken back in, stir to combine well. Remove from heat and garnish with sliced green onion.

Here is the original recipe. We tried this with sausage instead of chicken and it was tasty. Not the best as leftovers.