Make a healthy and delicious deconstructed egg roll by turning it into an Egg Roll Bowl made with ground pork, crunchy coleslaw mix, and a sweet, savory sauce for a complete 15-minute low-carb, easy dinner recipe everyone will love!
Cook for another 2 minutes or just until the vegetables are warmed through.
Remove the skillet from the stovetop and add the last of the coleslaw mix.
Garnish with sesame seeds and sliced green onions.
Sesame seeds and sliced green onion, Crispy wonton strips
Notes
Store leftover in an airtight container in the refrigerator for 3-4 days.Swap the ground pork for 4 eggs and scramble the eggs in the first step.Add shelled edamame, diced red bell pepper, broccoli florets, or snow peas.Use another oil in place of sesame oil like vegetable oil , canola oil or olive oil, etc.Use another ground meat like ground beef, ground turkey, ground chicken, or non-meat vegan alternatives like tempeh or shredded pressed tofu.Coleslaw mix is a great for quick prep! If you can’t find coleslaw mix, use thinly sliced or shredded cabbage.If shredding your own carrots, be sure to squeeze out excess water before cooking.Use ginger paste found in grocery produce section by salad mixes.Use Tamari or coconut aminos for gluten free version.Omit the hoisin sauce if you'd like.As as much Sriracha as you'd like.Optional: Crispy Wonton StripsTo add a little crunch, add store-bought wonton crisps or make homemade wonton strips.Preheat the oven to 400° F and line a baking sheet with parchment paper. Coat both sides of a wonton wrapper lightly with olive oil and then slice the wrappers into ¼” slices. Place the strips baking sheet and sprinkle with salt. Bake for 7-10 minutes until golden brown and crisp.