Ingredients:

  • lb Ground Pork (or Chicken/Turkey)
  • Tbsp Cooking Oil (Avocado or Vegetable)
  • Tbsp Fresh Ginger, minced
  • cloves Garlic, minced
  • oz bag Coleslaw Mix (Shredded Cabbage & Carrot)
  • stalks Green Onions (scallions), sliced (separated whites/greens)
  • Tbsp Low-Sodium Soy Sauce (or Tamari)
  • Tbsp Rice Vinegar
  • tsp Toasted Sesame Oil
  • tsp Sriracha or Chili Garlic Sauce
  • tsp Brown Sugar (optional)
  • Tbsp Sesame Seeds, toasted (for garnish)

Instructions:

  1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sriracha, and optional brown sugar to create the signature sauce. Set aside.
  2. Heat oil in a large wok or deep skillet over medium-high heat. Add the ground meat, break it up well, and cook until fully browned. Drain off any excess fat.
  3. Push the cooked meat to one side of the wok. Add the minced ginger, garlic, and the white/light green parts of the scallions to the cleared space. Sauté for 60 seconds until fragrant, then stir everything together.
  4. Add the entire bag of coleslaw mix to the wok. Toss vigorously with the meat and aromatics. Cook, stirring frequently, for 4–6 minutes until the cabbage has wilted but still retains a slight crunch.
  5. Pour the prepared sauce mixture evenly over the meat and vegetable mixture. Toss quickly and constantly for 1–2 minutes until the sauce has coated everything and slightly reduced.
  6. Remove the wok from the heat. Stir in half of the dark green scallion tops. Divide the Egg Roll in a Bowl mixture into serving bowls and garnish generously with the remaining green onions and toasted sesame seeds.