Tuesday, October 2, 2018

Egg Roll in a Bowl with Creamy Chili Sauce (Whole30, Paleo)

This Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe made in one skillet. This low carb and paleo “crack slaw,” as it’s affectionately called, is an addictive Asian dinner recipe the whole family will love. P.S. That creamy chili sauce.


Ingredients:


  • 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
  • salt to taste
  • Whole30 sriracha

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: 40aprons.com