Egg Roll In A Bowl

I love egg rolls. Who doesn’t?! If you don’t like egg rolls, then we need to talk. At the beginning of every year I like to take 8-12 weeks to reset my system and metabolism. I eat as clean as possible and eat low carb. That is just what works best for my body. Every body is different, and every body has different needs. I am in no way a doctor or nutritionist, but this egg roll in a bowl recipe should at least qualify me to be the next iron chef. Just kidding, but it is really good if you’re looking for a flavorful low carb option.

Some internet recipe gurus love to post pictures of each step of a recipe and include a detailed description of how to do each step, but you won’t ever find that here. I’m a very cut to the chase cook and like to get right to the point because to be honest, when I’m hungry, the last thing I want to do is scroll through twenty pictures of the delicious food I don’t yet have in my belly.

INGREDIENTS:

·         2 tablespoons sesame oil 

·         6 green onions sliced, green and white parts divided

·         1/2 cup red onion diced. 

·         3 cloves garlic minced

·         1 pound ground pork

·         5 tablespoons soy sauce 

·         1 teaspoon ground ginger (add more to taste preference)

·         1 tablespoon sriracha or other hot sauce (add more to taste preference) 

·         14 ounce bag coleslaw mix

·         1 tablespoon rice wine vinegar 

·         black pepper to taste 

·         salt to taste 

Garnish:

·         black sesame seed for garnish

·         green parts of sliced green onions from above

Creamy Chili Sauce:

·         1/4 cup mayonnaise 

·         1-2 tablespoons sriracha or other hot sauce 

·         salt to taste

INSTRUCTIONS:

·      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 sauté, stirring frequently, until the red onion is cooked through 

·       2.) Add ground pork, ginger, and 1 tablespoon sriracha hot sauce or other hot sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.

·       3.) Add coleslaw mix, rice wine vinegar, soy sauce, pepper, and salt to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.

·       4.) Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.

·       5.) 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.