Egg Roll in a Bowl
Experience the deliciousness of an egg roll without the guilt of a deep-fried wrapper in this Egg Roll in a Bowl. Thanks to a convenient premade coleslaw mix, preparation is a breeze. Elevate the flavors to new heights by crowning it all with a zesty spicy mayo, making every bite a satisfying delight. It's a perfect balance of simplicity and scrumptiousness!
4
Serving size
35
Pork
Ingredients
Fresh:
1 pound ground pork
1 14-ounce bag coleslaw mix
1 8-ounce can water chestnuts, chopped
6 green onions, sliced (separate green and white parts)
1/2 cup white onion, diced
4-5 garlic cloves, minced
1-inch piece of fresh ginger, grated
Staple:
2 tablespoons coconut oil
3 tablespoons coconut aminos
1 tablespoon rice wine vinegar
1/4 cup avocado oil-based mayonnaise (Primal Kitchen recommended)
2-3 tablespoons sriracha or hot sauce
2 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Black sesame seeds (for topping)
Sesame oil (for topping)
Grass-fed organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- Dice green onions, onion, water chestnuts, and garlic if not done already.
- In a skillet over medium-high heat, melt 2 tablespoons of coconut oil.
- Add the white parts of green onions, diced white onion, and garlic; stir and sauté for about 3 minutes.
- Incorporate ground pork, grated ginger, water chestnuts, and 1 tablespoon sriracha. Cook for 7 minutes, breaking up the pork as it browns.
- Introduce coleslaw mix, coconut aminos, rice wine vinegar, pepper, and salt to taste, and stir until thoroughly combined. Cook, stirring regularly, until the cabbage is tender, about 5 minutes.
- Meanwhile, in a small bowl, whisk together 1/4 cup mayonnaise, 1-2 tablespoons sriracha, and salt to taste.
- Serve the pork-cabbage mixture, drizzled with the prepared sauce, and top with green parts of the green onions, black sesame seeds and a drizzled of sesame oil.
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