All the flavor of a crispy egg roll, without the wrapper or the frying. Ground pork, shredded cabbage and carrots are stir-fried with ginger, garlic and soy sauce, then finished with green onions and a drizzle of sriracha mayo. Dinner in 20 minutes.
Recommended for this recipe
High heat wilts the cabbage fast while keeping a little crunch.
A few drops add the classic nutty egg roll flavor.
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Ingredients
- 1 lb (450 g) ground pork
- 1 tablespoon neutral oil
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 bag (14 oz) coleslaw mix (cabbage and carrots)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 3 green onions, sliced
- Sesame seeds and sriracha mayo for serving
Instructions
- Brown the pork in the oil in a large skillet or wok over medium-high heat, breaking it into crumbles.
- Add the garlic and ginger and cook 1 minute.
- Add the coleslaw mix and stir-fry 4 to 5 minutes, until wilted but still slightly crisp.
- Stir in the soy sauce, rice vinegar and sesame oil.
- Top with green onions, sesame seeds and a drizzle of sriracha mayo.
Tips for the best results
Do not overcook the cabbage; a little crunch makes it taste like a real egg roll filling. Swap the pork for ground chicken or turkey for a lighter version.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving, without sriracha mayo.
Shop this recipe
Grates fresh ginger fine so it blends into every bite.
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