Egg Roll in a Bowl with Creamy Chili Sauce
4 servings
servings15 minutes
active time35 minutes
total timeIngredients
2 tablespoons sesame oil
6 green onions (sliced, white and green parts separated)
½ cup diced red onion (optional, see Notes)
5 cloves garlic (minced)
1 pound ground pork
1 teaspoon grated fresh ginger
1 8-ounce can water chestnuts (chopped; optional, see Notes)
1 tablespoon sriracha (or hot sauce, see Notes)
1 14-ounce bag coleslaw mix
3 tablespoons coconut aminos (see Notes)
1 tablespoon rice wine vinegar
⅛-¼ teaspoon freshly cracked white pepper (or freshly cracked black pepper)
salt (to taste)
¼ cup mayonnaise (store-bought or homemade)
1-2 tablespoons sriracha (or hot sauce)
1 large pinch salt (more or less to taste)
sliced green onions (green parts, reserved from above)
black sesame seeds
Directions
For the Egg Roll in a Bowl
Heat large skillet over medium heat. When pan is warm, add 2 tablespoons sesame oil and swirl pan to distribute oil across surface. Continue heating pan until oil is hot and shimmery.
When oil is hot, add white parts of 6 green onions, ½ cup diced red onion, and 5 cloves garlic to skillet and stir to incorporate. Sauté, stirring frequently, until red onions begin to soften, approximately 5 minutes.
When onions have softened, add 1 pound ground pork, 1 teaspoon grated fresh ginger, 1 8-ounce can water chestnuts (if using), and 1 tablespoon sriracha to skillet. Cook, stirring frequently, until pork is browned and crumbled, approximately 7 to 10 minutes.
When pork is cooked through, add 1 14-ounce bag coleslaw mix, 3 tablespoons coconut aminos, 1 tablespoon rice wine vinegar, ⅛-¼ teaspoon freshly cracked white pepper (to taste), and salt to skillet. Stir until ingredients are well incorporated.
Continue cooking egg roll mixture, stirring regularly, until cabbage is tender, approximately 5 minutes.
For the Creamy Chili Sauce
Add ¼ cup mayonnaise, 1-2 tablespoons sriracha, and 1 large pinch salt to mixing bowl. Stir together ingredients until fully incorporated. Set aside.
To Serve
Divide egg roll mixture equally between 4 serving bowls.
Transfer creamy chili sauce to sandwich bag. Snip one corner off bag and use as piping bag to drizzle chili sauce over top off egg roll mixture.
Sprinkle green parts of sliced green onions over chili sauce. Garnish bowls with black sesame seeds if desired and serve immediately.
Nutrition
Serving Size
-
Calories
513 kcal
Total Fat
42 g
Saturated Fat
12 g
Unsaturated Fat
27 g
Trans Fat
0.03 g
Cholesterol
88 mg
Sodium
601 mg
Total Carbohydrate
13 g
Dietary Fiber
3 g
Total Sugars
5 g
Protein
21 g
4 servings
servings15 minutes
active time35 minutes
total time