Scale

1 lb ground pork, chicken, or turkey

1 tbsp sesame oil

1 small onion, thinly sliced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 bag (14 oz) coleslaw mix or shredded cabbage

1 cup shredded carrots

3 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tsp honey or maple syrup (optional)

1 tsp sriracha or chili garlic sauce (optional)

2 green onions, sliced

1 tbsp sesame seeds

Salt and black pepper to taste

Optional: cauliflower rice or steamed rice for serving

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1. Heat sesame oil in a large skillet over medium-high heat.

2. Add ground meat and cook while breaking it apart until fully browned.

3. Drain excess fat from the skillet if necessary.

4. Add sliced onion and cook for about 2 minutes until slightly softened.

5. Stir in minced garlic and grated ginger and cook until fragrant.

6. Add the coleslaw mix and shredded carrots to the skillet.

7. Cook the vegetables for 5–7 minutes, stirring frequently, until tender-crisp.

8. In a small bowl whisk together soy sauce, rice vinegar, honey, and sriracha.

9. Pour the sauce into the skillet with the meat and vegetables.

10. Stir well to coat everything evenly with the sauce.

11. Allow the mixture to simmer for 2–3 minutes so the flavors combine.

12. Taste and adjust seasoning with salt or extra soy sauce if needed.

13. Remove from heat once vegetables are tender and sauce is absorbed.

14. Divide the mixture into serving bowls.

15. Top with sliced green onions and sesame seeds.

16. Serve on its own or over cauliflower rice or regular rice if desired.

Coleslaw mix is a quick shortcut that replaces chopping cabbage and carrots.

Ground pork gives the most authentic egg roll flavor but chicken or turkey work well too.

For extra crunch add bean sprouts or water chestnuts.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

This recipe is great for meal prep and reheats easily.