Ingredients:

  • 1 tablespoon sesame oil (15 ml)
  • 1 pound ground pork (450g) (can substitute ground chicken or turkey)
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon) (5g)
  • 1-inch piece of ginger, peeled and minced (approx. 1 tablespoon) (15g)
  • 1 bag (16 oz) coleslaw mix (cabbage and carrots) (450g)
  • 1 cup shredded carrots (100g)
  • Optional 1/2 cup shredded green cabbage (50g)
  • 1/4 cup low-sodium soy sauce (60 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 1 tablespoon brown sugar (packed) (15g)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (or to taste)
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Heat sesame oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  2. Add chopped onion, garlic, and ginger to the skillet. Sauté for 2-3 minutes, or until softened and fragrant.
  3. Stir in the coleslaw mix and shredded carrots (plus additional green cabbage, if using). Cook for 5-7 minutes, or until the cabbage is slightly softened but still retains some crunch.
  4. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, ground ginger, and red pepper flakes.
  5. Pour the sauce over the vegetables and pork in the skillet. Stir well to combine. Bring to a simmer and cook for another 2-3 minutes, allowing the flavors to meld.
  6. Remove from heat. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately this egg roll in a bowl.