Egg Roll in a Bowl
If you've ever had an egg roll, you know how delicious that filling is. There's something about the particular combination of pork, cabbage and Asian spices that make it totally unique.
This recipe does it justice. It doesn't look pretty (does a dismantled egg roll ever look pretty?), but it tastes amazing.
For my kids, I serve theirs over rice. You can skip the creamy sauce and simply top yours with Sciracha or another type of hot sauce.
(I must give credit to 40 Aprons for this delicious recipe!)
1 pound ground pork, look for the leanest package
2 Tbsp sesame oil
6 green onions , sliced, green and white parts divided
1/2 cup red onion, diced
5 cloves garlic, minced
1 tsp fresh, grated ginger or 1/2 tsp ground ginger
1-2 Tbsp hot sauce, like Sriracha
14 ounce bag coleslaw mix
3 Tbsp soy sauce or coconut aminos
1 Tbsp rice wine vinegar or white wine vinegar
1/8 - 1/4 tsp white pepper
salt, to taste
sesame seeds, for garnish
1/4 cup olive oil mayonnaise
1 Tbsp hot sauce, like Sriracha
1 clove garlic, minced
salt, to taste
Heat the sesame oil into large skillet over medium heat. Add the white parts of the green onions, diced red onion, and garlic and saute, stirring frequently, until red onion begins to soften, about 5 minutes.
Then add ground pork, ginger, and 1 tablespoon hot sauce and cook until pork is browned, broken up, and cooked through, about 7-10 minutes.
Once the pork is cooked, add the coleslaw mix, soy sauce or coconut aminos, vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes. It will definitely resemble the inside of an egg roll.
Optional: In a small bowl whisk together the mayonnaise, hot sauce, garlic, and a pinch of salt, to taste.
Serve the pork and cabbage mixture in a bowl, topped with green onions, sesame seeds and some of the creamy sauce if desired.
Makes about 6 servings.