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Egg Roll in a Bowl with Creamy Chili Sauce



Ingredients

2 tablespoons sesame oil
6 green onions sliced, green and white parts divided
1/2 cup red onion diced. Skip for keto. See Note
5 cloves garlic minced
1 pound ground pork
1 teaspoon fresh grated ginger
1 8-oz. can water chestnuts chopped. Skip for keto
1 tablespoon sriracha or hot sauce
14 ounce bag coleslaw mix
3 tablespoons coconut aminos for keto or low carb
1 tablespoon rice wine vinegar
1/8 - 1/4 teaspoon white pepper or black pepper
salt to taste

Garnish

black sesame seeds for garnish
green parts of sliced green onions from above

Creamy Chili Sauce

1/4 cup mayonnaise
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.
  • 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.
  • 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.
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