Egg Roll in a Bowl with Creamy Sriracha Sauce

Lately I've been hearing a lot of talk among my friends about this concept.  The internet is loaded with recipes and I was feeling a little left out.  After making this, I wondered what the heck I was waiting for?  So good!  This recipe is super easy and quick to throw together, and hits all the right marks.  How great is it to get one of your favorite Chinese recipes that's also healthy for you and free of all those preservatives?

You could totally swap out the protein for ground turkey or chicken if you don't eat pork.  You could even to a vegan alternative by using TVP and vegan mayo.  Anyway, options are always welcome when it comes to food... right?

#keto #lowcarb #highprotein #paleo #whole30  #diabeticfriendly #cleaneating #glutenfree #dairyfree   #asian #pork

Ingredients:  (4-6 servings)

• 2 Tbsp sesame oil
• 1 bunch of green onions (typically around 6), green and white parts divided
• 1.5 cups sliced baby portobello mushrooms 
• 1/2 cup red onion
• omit for keto
• 1 rounded Tbsp garlic paste or equivalent amount of minced
• 1.5 pounds ground pork
• 1 rounded Tbsp ginger paste or equivalent amount of finely minced
• 1 (8oz) can water chestnuts, drained
• omit for keto
• 1 Tbsp sriracha or hot sauce of choice
• Frank's hot sauce in keto friendly 
• 1 (18) oz bag coleslaw mix or broccoli slaw
• 3 Tbsp soy sauce
• sub light tamari (keto) or coconut aminos (gluten free)
• 1 Tbsp rice wine vinegar
• Kosher salt to taste
• Garnish - Black and white sesame seeds 
• Garnish - Green tops of sliced onions 

Sauce - 

• 1/4 cup of mayo of choice
• choose whole30 compliant if you wish
• 1 - 2 Tbsp sriracha or hot sauce depending on heat preferences
• A pinch of salt 

Step-by-Step - 

In a heavy skillet, heat sesame oil over medium to medium high heat.  Saute white green onion bottoms, red onion and garlic a few minutes until soft and fragrant.  Then add sliced mushrooms and continue cooking until they get a little bit browned.  

2 Tbsp sesame oil

1/2 cup diced red onions

green onion "bottoms"

1.5 cups sliced baby portobello mushrooms

To soft vegetables, add ground ginger, garlic, pork, and hot sauce, breaking up pork into small pieces.  Cook through about 7-8 minutes.  

1 Tbsp ginger paste

1 Tbsp garlic paste

1.5 pounds ground pork

3 Tbsp sriracha

When pork is almost cooked through but not dry, add in the water chestnuts, soy sauce/coconut aminos, rice wine vinegar, bag of coleslaw mix, and then salt to taste.  Stir and cook until cabbage is tender (about 5 minutes).  

1 (8oz) can drained water chestnuts

3 Tbsp soy sauce/coconut aminos/etc

1 Tbsp rice wine vinegar

18 oz bag coleslaw mix

While cabbage is cooking down, mix the sauce in a small bowl - 1/4 cup mayonnaise and 1-2 Tbsp hot sauce.  Season to taste with a pinch of salt.  Add sauce to a plastic squeeze bottle or small ziptop bag.   

1/4 cup mayo, 2-3 Tbsp Sriracha

Kosher salt to taste

When cabbage is cooked, serve egg roll mixture in bowls with green onion tops, sesame seeds and creamy hot sauce.  If you used a bag, just snip off a small corner of the bag to squeeze over the mixture.  

 Thanks for the inspiration for this recipe from 40 Aprons

Since this recipe would be amazing for your weekly meal prep, here are some other great meal prep options:

Mediterranean Spiced Salmon Power Grain Bowl

Thai Chicken Bistro Wraps with Peanut Dipping Sauce

Turkey Taco Salad Meal Prep

Asian Inspired Ginger Sesame Turkey Meatballs with Teriyaki Glaze

Written Method - 

1. In a heavy skillet, heat sesame oil over medium to medium high heat.  Saute white green onion bottoms, red onion and garlic a few minutes until soft and fragrant.  Then add sliced mushrooms and continue cooking until they get a little bit browned.  

2. To soft vegetables, add ground ginger, garlic, pork, and hot sauce, breaking up pork into small pieces.  Cook through about 7-8 minutes.  
3. When pork is almost cooked through but not dry, add in the water chestnuts, soy sauce/coconut aminos, rice wine vinegar, bag of coleslaw mix, and then salt to taste.  Stir and cook until cabbage is tender (about 5 minutes).  
4. While cabbage is cooking down, mix the sauce in a small bowl - 1/4 cup mayonnaise and 1-2 Tbsp hot sauce.  Season to taste with a pinch of salt.  Add sauce to a plastic squeeze bottle or small ziptop bag.    
5. When cabbage is cooked, serve egg roll mixture in bowls with green onion tops, sesame seeds and creamy hot sauce.  If you used a bag, just snip off a small corner of the bag to squeeze over the mixture.