20-Minute Egg Roll in a Bowl

All the savory, crave-worthy flavors of a classic fried egg roll packed into an easy, one-pan low-carb stir-fry ready in just 20 minutes.

Instructions

1. 1.

   Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a wooden spoon into bite-sized crumbles, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if necessary, leaving about 1 tablespoon in the pan.

2. 2.

   Push the cooked pork to one side of the skillet. Add the toasted sesame oil to the empty side, followed by the minced garlic, grated ginger, and the white parts of the sliced green onions. Sauté for 30 to 45 seconds until fragrant, then stir to combine with the pork.

3. 3.

   In a small bowl or measuring cup, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, sriracha, and black pepper.

4. 4.

   Add the shredded coleslaw mix to the skillet and pour the sauce mixture evenly over the top. Toss vigorously over medium-high heat for 3 to 4 minutes, until the cabbage is slightly wilted but still retains a crisp-tender crunch.

5. 5.

   Remove from heat. Fold in half of the green onion greens.

6. 6.

   Divide the mixture evenly among four shallow bowls. Garnish each bowl with the remaining sliced green onion greens, toasted sesame seeds, a drizzle of sriracha if desired, and crispy wonton strips for crunch.