Step 1

In a large 5-6 quart pot, melt coconut oil over medium heat. Add ground meat and cook until cooked about halfway through.

Step 2

Meanwhile, shred the cabbage (if it’s not already done). Add onions, ginger, pepper and garlic and cook until the onions begin to turn translucent.

Step 3

Add the remaining vegetables, coconut aminos, vinegar and sesame seed oil and cook until vegetables soften. Season with salt and pepper, to taste.

Step 4

In a small bowl, combine mayo and hot sauce. Mix well and serve as desired with the egg roll in a bowl.