Description
A quick and easy deconstructed egg roll made in one skillet. You get all the flavors of a classic egg roll without the wrapper.
Ingredients
Scale
- 1 pound ground pork
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 (14-ounce) bag coleslaw mix
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- 2 green onions, sliced
Instructions
- Heat sesame oil in a large skillet over medium-high heat.
- Add ground pork. Cook until browned, breaking it apart, about 5 minutes.
- Stir in garlic and ginger. Cook for 1 minute until fragrant.
- Add coleslaw mix, soy sauce, rice vinegar, and sriracha if using. Cook for 5 to 7 minutes, stirring occasionally, until cabbage is tender.
- Taste and adjust seasoning. Sprinkle with green onions before serving.
Notes
- For a lower sodium option, use reduced-sodium soy sauce.
- Add shredded carrots or bean sprouts for extra crunch.
- Serve over cauliflower rice or regular rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg