A January Tradition: Pork Egg Roll in a Bowl

If you are watching your waistline this month, and you love Egg rolls, this is the dish for you! This one-dish meal is a healthy way to get your Chinese takeout fix, without blowing the diet! Easy, Whole 30 compliant, and makes excellent leftovers!

With just a few ingredients, you can create this Whole 30 cult-favorite recipe, which should take care of your cravings for Chinese takeout!  Ground pork & coleslaw gets transformed into yummy deliciousness in no time!

Where’s the pork? 

You may have to ask the butcher at your grocery for ground pork.  It’s not always pre-packaged at my grocery.  But, ground chicken or turkey works great for this recipe also.

This recipe makes tasty leftovers for the next day.  I recommend keeping the creamy spicy mayo separate, and use it to top your reheated leftovers.

This recipe has been a tradition in my household for years. My husband and I make this even when we aren’t on our diet! 

Recipe inspired by: 40aprons.com

A January Tradition:
Pork Egg Roll in a Bowl

Recipe by Kathy DickenCourse: Pork, Whole 30Cuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

A bowl full of delicious egg roll filling – just like your favorite takeout! Easy, Whole 30 compliant, and makes excellent leftovers!

Ingredients

• 2 tablespoons sesame oil

• 6 green onions – chopped

• 1/2 cup red onion – diced

• 5 cloves garlic – minced

• 1 pound ground pork

• 1 teaspoon ginger – grated

• 2 tablespoons – Sriracha or hot sauce

• 14 oz. bag Coleslaw mix

• 3 tablespoons Soy Sauce

• 1 tablespoon rice wine vinegar

• 1/4 cup compliant mayonnaise

Directions

• Heat sesame oil in large skillet (or wok) over Medium heat.
• Add 1/2 of the chopped green onion, diced red onion and garlic and saute, stirring frequently, about 5 minutes. Add ground pork, ginger and 1 tablespoon of hot sauce and cook until pork is browned and broken up – about 7 minutes.
• Then add coleslaw mix, soy sauce, rice wine vinegar and stir until combined. Continue cooking while stirring until coleslaw is wilted, about 5 minutes.
• Meanwhile, mix 1/4 cup mayonnaise and 1-2 tablespoons hot sauce in a bowl to drizzle on top once pork mixture is plated.
• Serve with a drizzle creamy hot sauce over top. Garnish with green onions.