This might just be my new favorite dinner. It takes everything delicious in classic egg rolls and turns it into one ridiculously easy, healthy and flavor-packed meal with no rolling required. Spoon the stuffing into lettuce cups or over rice. The leftovers are a great lunch the next day.

—Vianney Rodriguez, Food Editor

2 tablespoons avocado oil or other neutral cooking oil
1 large yellow onion, diced
2 pounds ground pork or ground chicken
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon red pepper flakes
2 teaspoons ground ginger
4 cloves garlic, minced
2 teaspoons white sesame seeds
2 teaspoons black sesame seeds
1 cup shredded carrot
2 tablespoons rice vinegar
4 tablespoons honey
1/3 cup coconut aminos or soy sauce
2 cups shredded purple cabbage
2 cups shredded green cabbage
Lettuce leaves or rice, for serving

1. In a large skillet, heat oil over medium-high heat. Add onion and cook until light and translucent.

2. Add pork or chicken and cook, breaking meat up into small pieces with a spoon, until cooked through, about 6 minutes. Season with salt, pepper, red pepper flakes and ginger.

3. Reduce heat to medium and stir in garlic, sesame seeds and shredded carrot and cook 3 minutes.

4. Make a well in the center of the skillet and add the rice vinegar, honey, and coconut aminos or soy sauce. Stir to combine.

5. Stir in cabbage and cook 3 minutes to slightly soften cabbage.

6. Serve warm, spooned into lettuce cups or over rice.

Serves 6.