Eggroll in a Bowl

Ingredients

▢2 tablespoons sesame oil

▢6 green onions sliced, green and white parts divided

▢½ cup red onion diced. 

▢5 cloves garlic minced

▢1 pound ground pork

▢1 teaspoon fresh grated ginger

▢1 8-ounce can water chestnuts chopped. Skip for keto

▢1 tablespoon sriracha or hot sauce 

▢1 14-ounce bag coleslaw mix

▢3 tablespoons coconut aminos or tamari or soy

▢1 tablespoon rice wine vinegar

▢⅛ – ¼ teaspoon white pepper or black pepper

▢salt to taste

Garnish

▢black sesame seeds for garnish

▢green parts of sliced green onions from above

For the Creamy Chili Sauce

▢¼ cup mayonnaise see 

▢1-2 tablespoons sriracha or hot sauce

▢salt to taste

Instructions 

Heat sesame oil in a large skillet and place over medium heat. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.

Sauté onions and garlic in sesame oil

Add ground pork, grated ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.

Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.

Add shredded cabbage or coleslaw, coconut aminos, rice wine vinegar, white pepper, and salt

Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.

To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.

SOURCE: 40aprons