Egg Roll in a Bowl

Ingredients

• ▢2 tablespoons sesame oil
• ▢6 green onions sliced, green and white parts divided
• ▢½ cup red onion diced. Skip for keto. See Notes
• ▢5 cloves garlic minced
• ▢1 pound ground pork
• ▢1 teaspoon fresh grated ginger
• ▢1 8-ounce can water chestnuts chopped. Skip for keto
• ▢3 tablespoon sriracha or hot sauce See Note 1
• ▢1 14-ounce bag coleslaw mix
• ▢3 tablespoons coconut aminos See Note 2 for keto or low carb
• ▢1 tablespoon rice wine vinegar
• ▢⅛ – ¼ teaspoon white pepper or black pepper
• ▢salt to taste

Garnish

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

For the Creamy Chili Sauce

• ▢¼ cup mayonnaise see Note 3
• ▢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.