Egg Roll Bowl (Print Version)

# Ingredients:

→ Main Dish

01 - 2 tablespoons sesame oil
02 - 1 medium onion, diced
03 - 1 pound ground pork (can substitute with ground chicken, beef, or turkey)
04 - 4 cloves garlic, minced
05 - 1 teaspoon fresh ginger, grated
06 - 8 ounces water chestnuts, chopped
07 - 1 tablespoon rice wine vinegar
08 - ¼ cup soy sauce
09 - 1 tablespoon hoisin sauce
10 - 1 tablespoon sriracha sauce
11 - 1 bag (16 ounces) coleslaw mix
12 - ½ cup carrots, grated or cut into matchsticks
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper

→ Garnish

15 - Black sesame seeds
16 - 4 green onions, thinly sliced

→ Sriracha Mayo

17 - ¼ cup mayonnaise
18 - 1-2 tablespoons sriracha sauce (adjust to taste)

# Instructions:

01 - Begin by heating a large skillet over medium-high heat. Add the sesame oil and let it warm for about 30 seconds until shimmering. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Now add your ground pork (or chosen meat alternative) to the skillet, breaking it up with a wooden spoon as it cooks. Continue cooking and stirring until the meat is no longer pink, about 5-7 minutes. If your meat has released a lot of liquid or fat, you can drain some of it off at this point for a less greasy dish.
02 - Once the meat is browned, add the minced garlic, grated ginger, and chopped water chestnuts to the skillet. Stir everything together and cook for just about 30 seconds until fragrant - this brief cooking time preserves the aromatic qualities without burning the garlic. The water chestnuts will add a delightful crunch to contrast with the other softer textures in the dish.
03 - Pour in the rice wine vinegar, soy sauce, hoisin sauce, and sriracha, stirring well to combine with the meat mixture. These ingredients create the signature egg roll flavor profile - savory, slightly sweet, tangy, and with a touch of heat. Let this simmer for about a minute, which allows the meat to absorb these flavors and the sauce to reduce slightly.
04 - Add the coleslaw mix and shredded carrots to the skillet. Season with salt and pepper, then stir to coat the vegetables with the sauce. Cook for 5-7 minutes, stirring occasionally, until the cabbage and carrots have wilted but still retain a slight crunch. This texture contrast is key to replicating the filling of a traditional egg roll - tender but not mushy.
05 - While the vegetables are cooking, quickly prepare the sriracha mayo by combining the mayonnaise and sriracha in a small bowl. Mix well until smooth and uniform in color. Start with 1 tablespoon of sriracha and taste, adding more if you prefer a spicier sauce. This creamy, spicy condiment adds another dimension of flavor to the final dish.
06 - Once the cabbage has reached your desired tenderness, remove the skillet from heat. Taste and adjust the seasoning with additional salt, pepper, or soy sauce if needed. To serve, spoon the mixture into bowls and garnish with a sprinkle of black sesame seeds and sliced green onions. Drizzle with the sriracha mayo or serve it on the side for dipping. Enjoy this deconstructed egg roll while it's still warm for the best flavor experience!

# Notes:

01 - This egg roll in a bowl is a quick, one-pan meal that delivers all the flavors of your favorite Chinese appetizer without the deep-frying or wrapper.
02 - For a lower-carb option, you can use tamari instead of soy sauce, and look for hoisin sauce with no added sugar or make your own from sugar-free ingredients.
03 - This versatile dish can be meal-prepped and stored in the refrigerator for up to 4 days - the flavors often get even better after a day!

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