Egg Roll Bowls

Course: Main Course
Cuisine: Asian
Cut: Ground Pork


  • 1 lb ground pork
  • 2 Tbsp sesame oil
  • 1 small red onion diced
  • 4 cloves garlic minced
  • 1 Tbsp fresh ginger minced
  • 1 Tbsp Sriracha
  • 1 bag coleslaw mix
  • 1 red bell pepper sliced thin
  • 1/2 cup matchstick carrots
  • 3 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • white or black pepper to taste
  • 5 green onions, thinly sliced
  • 1 Tbsp sesame seeds
  • won ton strips optional for garnish


  • Heat oil in a large skillet over medium heat. Add onion and sauté for 5 minutes. Add garlic and cook an additional 1 minute. Add ground pork, ginger and Sriracha and cook according to package cooking directions.
  • Add coleslaw mix, soy sauce, rice wine vinegar, pepper, red pepper, and carrots. Stir to combine and cook until cabbage is tender, about 5 minutes.
  • Transfer mixture to a serving dish and garnish with green onions and sesame seeds. Drizzle with Sriracha for additional flavor. Garnish with won ton strips for extra texture (optional)
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