Egg Roll in a Bowl

Adapted Recipe & Photo from Ashlea Carver

Serves Two

The Ingredients

• 1/2 lb ground pork

• 1 tsp EVOO

• 1/8 tsp salt

• 1/8 tsp pepper

• 3/4 tbsp minced ginger

• 2 cloves garlic, minced

• 2 cups coleslaw mix (shredded green cabbage, purple cabbage, and carrots)

• 2 tbsp green onion (plus more for garnish)

• 2 tbsp coconut aminos

• 3/4 tbsp sesame oil

• 1/4 tbsp apple cider vinegar

• 1/2 tsp red pepper flakes

For the Spicy Mayo

• 1/4 cup Primal Kitchen Mayo

• 1/4 tbsp apple cider vinegar

• 1-2 tbsp hot sauce

• Juice of 1/2 lime

• 1/2 tbsp coconut aminos

• 1/2 tsp sesame oil

The Instructions

• Heat a large skillet over medium-high heat. Add the minced ginger, garlic, and EVOO. Sauté for one minute until fragrant. Add the ground pork. Let brown and cook fully. Remove pork from skillet and drain grease (there shouldn't be much!) and place pork back in pan.

• Whisk together the coconut aminos, sesame oil, apple cider vinegar, and the red pepper flakes. Pour over the pork in skillet and add the coleslaw mix, green onions, and salt. Toss together. Let sauté until the veggies just get tender. Remove from heat.

• In a small dish, whisk together all the ingredients for the spicy mayo. Add the egg roll mixture to a bowl and drizzle with spicy mayo. Dig in!