Egg roll in a bowl
All the flavor of a pork egg roll without the wrapper: ground pork, coleslaw mix, ginger, garlic and soy, finished with sesame and sriracha mayo.
- Prep
- 4 min
- Cook
- 11 min
- Serves
- 3
- Per serve
- 520 kcal
Ingredients
Method
Heat the oil in a large skillet over medium-high heat. Add the pork and break it up with a spatula. Cook until browned with no pink left, then spoon off excess fat if there is a lot.
Add the scallion whites, garlic and ginger and stir until fragrant.
Add the coleslaw mix and toss until it wilts but still has a little crunch.
Add the soy sauce and rice vinegar and toss for a minute until absorbed. Take off the heat and stir in the sesame oil. Meanwhile, mix the mayonnaise and sriracha in a small bowl.
Spoon into bowls, drizzle with the sriracha mayo and scatter with the scallion greens and sesame seeds.
Tips
- Want it crunchier, like a fried egg roll? Top with a handful of crispy chow mein noodles or wonton strips.
- For gluten-free, use tamari instead of soy sauce and check the sriracha label.
- Ground chicken or turkey works too; add an extra splash of soy since they are leaner.
