Ingredients:
- lb Ground Pork (80/20 recommended)
- /2 medium Yellow Onion, finely diced
- Tbsp Fresh Ginger, minced
- cloves Garlic, minced
- oz bag Coleslaw Mix (shredded cabbage & carrot)
- Tbsp Sesame Oil
- /4 cup Low-Sodium Soy Sauce (or Tamari)
- Tbsp Rice Vinegar
- –2 tsp Sriracha or Chili Garlic Sauce
- tsp Brown Sugar or Honey
- tsp Cornstarch (optional, mixed with 1 Tbsp cold water for slurry)
- large Scallions (Green Onions), sliced for garnish
- tsp Toasted Sesame Seeds for garnish
Instructions:
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, and brown sugar/honey. Set aside. If using cornstarch for thickening, mix it with 1 tablespoon of cold water to create a slurry now.
- Brown the Pork: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and break it up with a wooden spoon. Cook until it is fully browned and no pink remains (about 6–8 minutes). Drain off any excess grease.
- Aromatics First: Push the cooked pork to one side of the skillet. Add the diced onion, minced ginger, and garlic to the empty side. Sauté for 1–2 minutes until fragrant—be careful not to burn the garlic.
- Combine & Cook Vegetables: Mix the pork and aromatics together. Add the entire bag of coleslaw mix to the skillet. Stir-fry vigorously for 3–4 minutes until the cabbage just begins to wilt but still retains a good crunch.
- Sauce Time: Pour the prepared sauce mixture evenly over the pork and vegetables. Stir quickly to coat everything thoroughly.
- Thicken (Optional): If using the cornstarch slurry, pour it in now while stirring constantly. Cook for 1 minute until the sauce has slightly thickened and coats the ingredients nicely.
- Finish & Serve: Remove from heat immediately. Taste and adjust seasoning if needed. Divide the Egg Roll in a Bowl into serving bowls and garnish generously with sliced scallions and toasted sesame seeds.