Egg Roll in a Bowl Recipe | Premio Foods
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Egg Roll in a Bowl Recipe

Egg Roll in a Bowl Recipe

Ingredients:

  • 1 tablespoon grapeseed oil
  • 1/2 cup red onion (diced)
  • 6 green onions (sliced)
  • 1 tablespoon minced garlic
  • 1 tablespoon finely minced ginger
  • 1 pound ground pork
  • 2 teaspoons Sriracha
  • 16 ounces coleslaw mix (from 1 bag)
  • 1 red bell pepper (sliced thinly)
  • 1/2 cup matchstick carrots
  • 3 tablespoons soy sauce (or liquid aminos)
  • 1 teaspoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon black pepper
  • salt (to taste)
  • wonton strips (for garnish, optional)
  • black sesame seeds
  • hoisin sauce (or duck sauce, drizzled for a sweet sauce, optional)
  • Sriracha (or sweet chili garlic sauce, drizzled for a spicy sauce, optional)
  • Greek yogurt (mix with sriracha and lime juice for a creamy sauce)
  • Sriracha (mix with Greek yogurt and lime juice for a creamy sauce)
  • lime juice (mix with Greek yogurt and sriracha for a creamy sauce)

4 Servings | 20 Minutes
  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Egg Roll in a Bowl Recipe:

Step 1 – Heat grapeseed oil in a large skillet over medium heat. Add red onion, cook 2-3 minutes. Add garlic and ginger and cook until fragrant, 1-2 minutes. Add ground pork and sriracha. Cook and crumble until pork is cooked through about 7-10 minutes. Add coleslaw mix, bell pepper, carrots, soy sauce, sesame oil, rice wine vinegar, black pepper and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes. Meanwhile, in a small bowl whisk together your favorite sauce combination.

Step 2 – Spoon pork-cabbage mixture into serving bowls. Drizzle with sauce. Garnish.

Recipe from the National Pork Board

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