Egg Roll in a Bowl (Whole 30/Paleo)

Ingredients

• 2 tablespoons Sesame Oil
• 6 Green onions sliced, green and white divided
• 1/2 cup Red onion chopped
• 5 cloves garlic minced
• 1 pound ground pork
• 1 teaspoon Fresh ginger grated
• 3 tablespoon sriracha
• 14 oz coleslaw mix
• 1 tablespoon soy sauce (or coconut aminos)
• 1 tablespoon rice wine vinegar
• 1/4 teaspoon white pepper
• black sesame seeds
• green parts of sliced scallions
• 1/4 cup Mayonnaise
• 2 tablespoons 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 the 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.