Egg Roll in a Bowl

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 to 2 tablespoons olive or vegetable oil

1 pound ground pork, lean ground beef, or ground turkey

1 medium yellow onion, diced (about 1 1/2 cups)

1 1/2 teaspoons kosher salt, divided, plus more as needed

Freshly ground black pepper

3 cloves garlic, minced

1 tablespoon minced peeled ginger, from 1 (1-inch) piece

1 (14-ounce) bag coleslaw mix (about 6 1/2 cups)

2 tablespoons soy sauce or tamari

2 medium scallions, thinly sliced (about 1/4 cup)

2 teaspoons rice vinegar

1 teaspoon toasted sesame oil

Sriracha hot sauce, chili crisp, or Asian sweet chile sauce, for serving (optional)

Directions

Step 1

Heat 1 tablespoon olive oil (use 2 tablespoons if using ground turkey) in a wok or large frying pan over medium-high heat until shimmering. Add 1 pound pork and 1 diced medium yellow onion, and season with 1 teaspoon of the kosher salt and a few grinds of black pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the onion is tender, about 8 minutes.

Step 2

Stir in 3 minced garlic cloves and 1 tablespoon minced peeled ginger. Cook until fragrant, about 30 seconds. Stir in 1 (14-ounce) bag coleslaw mix, 2 tablespoons soy sauce, and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the coleslaw is crisp-tender, 2 to 3 minutes.

Step 3

Remove the skillet from the heat. Stir in 2 thinly sliced medium scallions, 2 teaspoons rice vinegar, and 1 teaspoon toasted sesame oil. Taste and season with more kosher salt and black pepper as needed. Serve drizzled with sauce of choice if desired.

Recipe Notes

Nutrition

• Serving Size: Serves 4
• Calories: 866 cal
• Total Fat: 61.4 g
• Saturated Fat: 14.5 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 1191.4 mg
• Total Carbohydrate: 54.7 g
• Dietary Fiber: 7.6 g
• Total Sugars: 40.6 g
• Protein: 23.9 g