This quick and easy dish is packed with flavor and perfect for beginners. It’s a lighter, deconstructed take on classic egg rolls — no wrappers needed!
Ingredients
- 1 lb ground pork (or turkey/chicken for a leaner option)
- 1 tbsp sesame oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 bag (14 oz) coleslaw mix (shredded cabbage and carrots)
- 3 tbsp soy sauce (or coconut aminos for a low-sodium alternative)
- 1 tbsp rice vinegar
- 1 tbsp sriracha (optional, for heat)
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds (optional, for garnish)
Instructions
- Cook the meat: In a large skillet over medium heat, add sesame oil. Brown the ground pork, breaking it apart with a spatula until fully cooked. Drain any excess fat.
- Sauté aromatics: Add diced onion, garlic, and ginger to the skillet. Stir and cook until fragrant (about 2 minutes).
- Add veggies: Toss in the coleslaw mix, soy sauce, rice vinegar, and sriracha. Stir everything together and cook for 5-7 minutes, until the cabbage is tender but still slightly crisp.
- Garnish and serve: Remove from heat. Sprinkle with green onions and sesame seeds. Serve hot as-is or over rice/cauliflower rice for a heartier meal.
Would you like me to add variations or a dipping sauce idea to go with it?