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Ingredients
Scale
- 2 tablespoons sesame oil
- 6 green onions, sliced (white and green parts separated)
- ½ cup diced red onion (optional)
- 5 cloves garlic, minced
- 1 pound ground pork
- 1 teaspoon grated fresh ginger
- 1 (8-ounce) can water chestnuts, chopped (optional)
- 1 tablespoon sriracha or hot sauce (to taste)
- 1 (14-ounce) bag coleslaw mix
- 3 tablespoons coconut aminos
- 1 tablespoon rice wine vinegar
- ⅛–¼ teaspoon freshly cracked white pepper (to taste)
- Salt, to taste
- ¼ cup mayonnaise (store-bought or homemade)
- 1–2 tablespoons sriracha or hot sauce (for sauce)
- 1 large pinch salt (for sauce)
- Sliced green onions (green parts, reserved)
- Black sesame seeds (for garnish)
Instructions
- Heat sesame oil in a large skillet over medium heat.
- Sauté white parts of green onions, red onion, and garlic for about 5 minutes.
- Add ground pork, grated ginger, water chestnuts, and sriracha; cook until browned.
- Stir in coleslaw mix, coconut aminos, vinegar, and pepper; cook until tender.
- Mix mayonnaise, sriracha, and salt in a bowl to prepare the sauce.
- Serve the egg roll mixture in bowls, drizzle with sauce, and garnish with green onions and sesame seeds.
Notes
Use lean ground pork for a healthier option.
Adjust sriracha levels based on your spice preference.
Store leftover filling in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 700
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 3
- Protein: 25
- Cholesterol: 70