Cooked - Egg Roll Bowl | 40 Aprons

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Egg Roll Bowl | 40 Aprons

4.0

BOWL

2 tablespoons sesame oil

6 green onions (sliced, white and green parts separated)

½ cup diced red onion

5 cloves garlic (minced)

1 pound ground pork

1 teaspoon grated fresh ginger

1 8-ounce can water chestnuts, chopped

1 tablespoon sriracha

1 14-ounce bag coleslaw mix

3 tablespoons coconut aminos or soy sauce

1 tablespoon rice wine vinegar

¼ teaspoon freshly cracked pepper

SAUCE

¼ cup mayonnaise (store-bought or homemade)

1-2 tablespoons sriracha (or hot sauce)

1 large pinch salt (more or less to taste)

GARNISH

Sliced green onions (green parts, reserved from above)

Black sesame seeds

Heat large skillet over medium heat.& add sesame oil.
Add white parts of green onions, red onion, and garlic to skillet and sauté until softened.
Add ground pork, ginger, water chestnuts, and 1 tablespoon sriracha to skillet till browned.
Add coleslaw, soy sauce, rice vinegar, salt & pepper till slaw is tender.
Make Sauce. Combine mayonnaise, sriracha & salt.
Divide egg roll mixture equally between 4 serving bowls. Garnish with sauce, green onions, sesame seeds.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥘Stir-fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 10 weeks ago

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