Recipe Train
Laura Roll said this egg roll in a bowl recipe is great for a quick, easy and healthy meal. As a bonus, a little bit of extra prep time means the recipe follows the rules for those on meal plans for gluten-free, low-carb, paleo and Whole30 diets. Roll found the recipe on Cheryl Malik’s website 40aprons.com via Pinterest.
Egg Roll in a Bowl
2 tablespoons sesame oil
6 green onions sliced, green and white parts divided
1/2 cup red onion, diced
5 cloves garlic, minced
1 pound ground pork
1 teaspoon fresh grated ginger
2-3 tablespoons Whole30 sriracha or chili-garlic sauce or Whole30-compliant hot sauce, divided
14-ounce bag coleslaw mix
3 tablespoons coconut aminos or soy sauce/tamari if not Whole30 or paleo
1 tablespoon rice wine vinegar
1/8-1/4 teaspoon white pepper or black pepper
Salt to taste
Creamy Chili Sauce
1/4 cup Whole30 mayonnaise
Whole30 sriracha
Salt to taste
Garnish
Black sesame seeds
Green parts of sliced green onions from above
Heat sesame oil in a large skillet and place over medium heat. Add white parts of green onions, diced red onion and garlic and saute, stirring frequently, until red onion begins to soften, about 5 minutes.
Add ground pork, grated ginger and 1 tablespoon sriracha and cook until pork is browned, broken up and cooked through, about 7-10 minutes.
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.
Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons sriracha. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.
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.
Whole30 Mayonnaise
1 whole egg
Juice of 1/2 lemon, about 1/2 tablespoon
2 teaspoons mustard powder
1-2 medium cloves garlic, peeled and smashed
1 cup light-tasting olive oil or avocado oil or fractionated coconut oil
Kosher salt
Place all ingredients in the jar that just fits the head of your immersion blender. The size of the jar is important though. The circumference of the jar must be only slightly larger than the head of the blender (letting it fit at all) and the mixture must reach the blades. Let ingredients settle for a few seconds.
Place head of immersion blender down into the mixture at the bottom of the jar. Turn on high speed. Do not move the head until a white, creamy, thick mayo forms at the bottom by the head. This will take a few seconds. Begin to slowly tilt and lift the immersion blender in order to emulsify all the oil. Turn the blender off and use the head to push down the oil at the top if necessary. When all oil is emulsified, remove blender and season with salt to taste.
Whole30 Sriracha
1 1/2 pounds red jalapeno peppers, stems cut off
6 cloves garlic, peeled
1/4 cup coconut aminos
1 tablespoon kosher salt
1/2 cup distilled white vinegar
If fermenting: Place all ingredients except vinegar in a high-speed blender. Pulse a couple times to chop, then turn blender on. Increase speed to high and blend until mixture is completely smooth and liquid. Pour mixture into a large glass jar. Cover mouth of jar with a kitchen towel and wrap a rubberband around the mouth to secure it.
Place jar in a cool, dark location for 3-5 days, stirring once a day. By day three to five, the mixture will begin to bubble and ferment. When you see these bubbles, transfer mixture back to blender and add white vinegar. Blend again until very smooth, then strain mixture if desired. Pour into serving jars and keep in fridge.
If not fermenting: Place all ingredients in a high-speed blender. Pulse a couple times to chop, then turn blender on. Increase speed to high and blend until mixture is completely smooth and liquid. Strain mixture if desired. Pour into serving jars and keep in fridge.
Next stop on the recipe train: Amber Marcum’s Buffalo Chicken Dip
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