Lean ground pork is cooked into a flavorful egg roll bowl filling with coleslaw mix and carrots in a savory soy sauce. Top with crispy wontons and spicy mayo for an easy meal prep dinner.
PREP TIME 10 minutesminutes
COOK TIME 20 minutesminutes
TOTAL TIME 30 minutesminutes
YIELD 4servings
Ingredients
For the Pork Egg Roll Bowls:
1tablespoonvegetable oil
1poundground pork
1oniondiced
2teaspoonsminced garlic
1teaspoonginger
1teaspooncrushed red pepper flakes
1/2cupsoy sauce
1tablespoonsesame oil
1tablespoonrice vinegar
1tablespoonhoisin sauce
1(14 oz) bag of coleslaw mix
2whole carrotspeeled and grated
For Serving:
2green onionschopped
1/3cupcrispy wonton stripsfrom the salad toppings section of the grocery store
Spicy Mayo
Instructions
In a large skillet, add the vegetable oil and warm over medium-high heat. Add the ground pork to the skillet and brown it. Break it up into crumbles as the pork cooks.
Once the pork is barely pink, stir in the chopped onions to the skillet and let them soften while the pork finishes cooking through.
Add the minced garlic, dried ginger, and crushed red pepper flakes to the skillet and stir them in. Cook for 30 seconds or until fragrant.
Add the soy sauce, sesame oil, rice vinegar, and hoisin sauce to the skillet and stir to combine.
Add the bag of coleslaw mix and the grated carrots to the skillet and stir them in. Let them cook for 5 - 7 minutes or until the cabbage has wilted down into the dish.
Serve the egg roll bowls with chopped green onions and crispy wonton strips sprinkled over the top. Add a drizzle of spicy mayo over the top.