Description
A delightful deconstructed take on classic Chinese egg rolls, packed with healthy vegetables and protein for a quick weeknight dinner.
Ingredients
- 1 lb (450g) ground pork (or chicken/turkey)
- 1 tablespoon sesame oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 14-oz (400g) bag coleslaw mix (shredded cabbage + carrots)
- 3 tablespoons soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce (optional, for heat)
- 1 teaspoon toasted sesame seeds
- 3 green onions, sliced
- Salt & black pepper (to taste)
Instructions
- Brown the meat: Heat a large skillet over medium-high heat. Add the ground pork and cook for 6–7 minutes, breaking it apart with a wooden spoon until browned and no longer pink.
- Add aromatics: Stir in the diced onion, garlic, and ginger. Cook for 2–3 minutes until the onion softens and the mixture becomes fragrant.
- Incorporate cabbage: Add the coleslaw mix to the skillet. Toss well to combine with the meat and cook for 5–7 minutes, stirring occasionally, until the cabbage softens.
- Season the dish: Pour in the soy sauce, rice vinegar, and chili garlic sauce (if using). Mix well and let everything cook for another 2–3 minutes to meld the flavors.
- Finish and serve: Remove from heat. Stir in the green onions and sesame seeds. Taste, adjusting salt, pepper, or soy sauce as needed.
Notes
This dish is great for meal prep and can be stored in the refrigerator for up to 3 days or frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese