Egg Roll in a Bowl

This recipe was originally featured on 40 Aprons.

Ingredients:

• Egg Roll in a Bowl:
  • 2 Tbsp sesame oil
  • 6 green onions, slices, green and white parts divided
  • 1/2 cup red onion, diced
  • 5 cloves garlic, minced
  • 1 lb ground pork
  • 1 tsp fresh grated ginger (or 1/4-1/2 tsp dried ginger)
  • 1 8-oz can water chestnuts
  • 1 Tbsp sriracha
  • 14-oz bag coleslaw mix (traditional cabbage or your favorite mixture)
  • 3 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1/4 tsp white pepper
  • salt, to taste
• Creamy Chili Sauce
  • 1/4 cup mayo
  • 1-2 Tbsp sriracha
  • salt, to taste

Instructions:

• Heat sesame oil in a large skillet and place over medium heat.
• Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onions begin to soften (about 5 minutes).
• Add ground pork, ginger, water chestnuts, and 1 Tbsp sriracha, and cook until pork is browned, broken up, and cooked through (about 7-10 minutes).
• Add coleslaw mix, 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).
• Meanwhile, in a small bowl, whisk together mayo, sriracha, and salt to taste.
• To plate: dish up egg roll mixture in bowl and drizzle chili sauce over the bowl. Garnish with green parts of green onion.