Ingredients
2 tablespoons sesame oil
6 green onions (sliced, green and white parts divided)
½ cup red onion (diced. Skip for keto. See Notes)
5 cloves garlic (minced)
1 pound ground pork
1 teaspoon fresh grated ginger
1 8-ounce can water chestnuts (chopped. Skip for keto)
1 tablespoon sriracha or hot sauce (See Note 1)
1 14-ounce bag coleslaw mix
3 tablespoons coconut aminos (See Note 2 for keto or low carb)
1 tablespoon rice wine vinegar
⅛ - ¼ teaspoon white pepper (or black pepper)
salt (to taste)
black sesame seeds (for garnish)
green parts of sliced green onions from above
¼ cup mayonnaise (see Note 3)
1-2 tablespoons sriracha or hot sauce
salt (to taste)
Instructions
Heat sesame oil in a large skillet and place over medium heat. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
Add ground pork, grated ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.
Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.
To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.