Egg Roll in a Bowl with Creamy Chili Sauce (Whole30, Paleo)
Ingredients
- 2 tablespoons sesame oil
- 6 green onions sliced, green and white parts divided
- 1/2 cup red onion diced
- 5 cloves garlic minced
- 1 pound ground pork
- 1 teaspoon fresh grated ginger
- 2-3 tablespoons Whole30 sriracha or chili-garlic sauce or Whole30 compliant hot sauce, divided
- 14 ounce bag coleslaw mix
- 3 tablespoons coconut aminos or soy sauce / tamari if not Whole30 or paleo
- 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 Whole30 mayonnaise ideally my Whole30 immersion blender mayonnaise, recipe in notes
- Whole30 sriracha
- 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, 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.
Source of Easy Chicken Parmesan Wraps Recipe @ 40aprons.com
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