Recipe: Paleo Egg Roll Bowl

Ingredients:

2 tablespoons sesame oil

6 green onions sliced, green and white parts divided

1/2 cup red onion diced. Skip for keto. See Note

5 cloves garlic minced

1 pound ground pork

1 teaspoon fresh grated ginger

1 8-oz. can water chestnuts chopped. Skip for keto

1 tablespoon sriracha or hot sauce See Note 1

14 ounce bag coleslaw mix

3 tablespoons coconut aminos See Note 2 for keto or low carb

1 tablespoon rice wine vinegar

1/8 - 1/4 teaspoon white pepper or black pepper

salt to taste

Garnish

black sesame seeds for garnish

green parts of sliced green onions from above

Creamy Chili Sauce

1/4 cup mayonnaise see Note 3

1-2 tablespoons sriracha or hot sauce

salt to taste

Directions:

1. Heat sesame oil in a large skillet and place over medium heat.

2. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.

Add ground pork, grated ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.

3. Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.

4. Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.

To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.

Recipe inspiration found HERE.

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