Egg Roll in a bowl with creamy chili sauce

INGREDIENTS:

2 tablespoons sesame oil

6 green onions sliced, white and green parts separated

½ cup diced red onion optional, see Notes

5 cloves garlic minced

1 pound ground pork

1 teaspoon grated fresh ginger

1 8-ounce can water chestnuts chopped; optional, see Notes

1 tablespoon sriracha or hot sauce, see Notes

1 medium sized head of cabbage shredded

3 tablespoons coconut aminos see Notes

1 tablespoon rice wine vinegar

⅛-¼ teaspoon freshly cracked white pepper or freshly cracked black pepper

salt to taste

For the Creamy Chili Sauce

¼ cup mayonnaise store-bought or homemade (I like to add greek yogurt too for a little tang)

1-2 tablespoons sriracha or hot sauce

1 large pinch salt more or less to taste

INSTRUCTIONS:

1. Heat large skillet over medium heat. When pan is warm, add 2 tablespoons sesame oil and swirl pan to distribute oil across surface. Continue heating pan until oil is hot and shimmery.

2. When oil is hot, add white parts of 6 green onions, ½ cup diced red onion, and 5 cloves garlic to skillet and stir to incorporate. Sauté, stirring frequently, until red onions begin to soften, approximately 5 minutes.

3. When onions have softened, add 1 pound ground pork, 1 teaspoon grated fresh ginger, 1 8-ounce can water chestnuts (if using), and 1 tablespoon sriracha to skillet. Cook, stirring frequently, until pork is browned and crumbled, approximately 7 to 10 minutes.

4. When pork is cooked through, add 1 14-ounce bag coleslaw mix, 3 tablespoons coconut aminos, 1 tablespoon rice wine vinegar, ⅛-¼ teaspoon freshly cracked white pepper (to taste), and salt to skillet. Stir until ingredients are well incorporated.

5. Continue cooking egg roll mixture, stirring regularly, until cabbage is tender, approximately 5 minutes.
   

Egg Roll in a Bowl with Creamy Chili Sauce - 40 Aprons