Egg Roll in a Bowl

Big flavor abounds in these easy egg rolls in a bowl.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 568kcal

Author Rachel Ballard

2 tablespoons sesame oil
5 garlic cloves about 3 teaspoons, minced
1 inch fresh ginger grated; about 2 teaspoons
6 green onions sliced thin; white and green parts separated
2/3 cup red onion finely diced
1 pound ground pork heritage breed is best if you can get it
14 ounces shredded coleslaw mix about six cups of hand shredded cabbage and carrots
1/4 cup rice wine vinegar
1/4 cup tamari coconut aminos or soy sauce works too
2 tablespoons hot sauce sriracha or asian chili garlic sauce will substitute; use 1/2-1 tablespoon based on preference

Heat a 12 inch skillet over medium heat. Add the sesame oil, garlic, ginger, white parts of the green onions and the red onions.
Sautee until the onions begin to soften, about 3 minutes being careful not to let the garlic burn.
Add the pork and cook, breaking up the meat until no pink remains.
Add the coleslaw mix and stir to combine. It will take a minute or so for the cabbage to begin to wilt; cook 2-3 minutes until the cabbage softens but is still firm.
Add the rice wine vinegar, soy sauce and hot sauce and stir to combine. Let the mixture cook 3 to 4 minutes more until the cabbage is tender but not completely soft.
Season with salt and pepper to taste if needed. Serve warm.

Mix the mayonnaise, chili garlic paste or other sauce of your choice and lime juice and stir to combine. Serve a tablespoon or two on top of each bowl.