Whole30 Egg Roll in a Bowl (Paleo)

ngredients

• 2 tablespoons sesame oil
• 6 green onions sliced, green and white parts divided
• 1/2 cup red onion diced
• 5 cloves garlic minced
• 1 pound ground pork
• 1 teaspoon fresh grated ginger
• 2-3 tablespoons Whole30 sriracha or chili-garlic sauce or Whole30 compliant hot sauce, divided
• 14 ounce bag coleslaw mix
• 3 tablespoons coconut aminos or soy sauce / tamari if not Whole30 or paleo
• 1 tablespoon rice wine vinegar
• 1/8 - 1/4 teaspoon white pepper or black pepper
• salt to taste

Garnish

• black sesame seeds for garnish
• green parts of sliced green onions from above

Creamy Chili Sauce

• 1/4 cup Whole30 mayonnaise ideally my Whole30 immersion blender mayonnaise, recipe in notes
• Whole30 sriracha
• salt to taste

Instructions

1. Heat sesame oil in a large skillet and place over medium heat.
2. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until red onion begins to soften, about 5 minutes.
3. Add ground pork, grated ginger, and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.
4. Add coleslaw mix, coconut aminos or 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.
5. Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.
6. To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.

source:https://40aprons.com/whole30-egg-roll-bowl-paleo/

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