Egg Roll in a Bowl (Whole 30)

By á-47184

Ingredients

• Garnish:
• -2 tablespoons sesame oil
• -6 green onions sliced, green and white parts divided
• -1/2 cup red onion diced
• -5 cloves garlic minced
• -1 pound ground pork
• -1 teaspoon fresh grated ginger
• -2-3 tablespoons Whole30 sriracha or chili-garlic sauce or Whole30 compliant hot sauce, divided
• -14 ounce bag coleslaw mix
• -3 tablespoons coconut aminos or soy sauce / tamari if not Whole30 or paleo
• -1 tablespoon rice wine vinegar
• -1/8 - 1/4 teaspoon white pepper or black pepper
• -salt to taste
• -black sesame seeds for garnish
• -green parts of sliced green onions from above
• Creamy Chili Sauce:
• -1/4 cup Whole30 mayonnaise ideally my Whole30 immersion blender mayonnaise, recipe in notes
• Whole30 sriracha
• -salt to taste

Preparation

Step 1

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 red onion begins to soften, about 5 minutes.
Add ground pork, grated ginger, 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.
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.