What a wonderful dish. There are so many variations on this dish to be found out there. This version adds a lovely creamy chili sauce on top, which adds another dimension to the overall flavor of the dish. I found this original recipe on the fabulous website 40aprons.com. Lots of people in my Whole30 Facebook support group had been raving about this version because of the wonderful creamy sauce that accompanies the egg roll bowl. Here is the link to the original recipe. The original recipe calls for Whole30 compliant mayo but I wanted to up the game a bit, so I used Chosen Foods Avocado Oil Mayo with Black Garlic to make the Chili Aioli.
Chosen Foods Black Garlic Avocado Oil Mayonnaise
The black garlic adds a really nice mild sweetness to the mayo. I sometimes make this with shredded cabbage or a broccoli slaw mix. Either way, this is a great meal!
Pork Egg Roll in a Bowl with Chili Aioli
Print RecipeIngredients
- 2 tbsp sesame oil
- 6 scallions, sliced (green and white parts divided)
- 1/2 cup red onion, diced
- 5 cloves garlic, minced
- 1lb ground pork
- 1 tsp. minced fresh ginger
- 2-3 tbsp compliant hot sauce (chili-garlic sauce or Sriracha if not doing Whole30)
- 14 oz bag of coleslaw mix (or shredded cabbage or broccoli slaw mix)
- 3 tbsp coconut aminos (or soy sauce/tamari if not doing Whole30)
- 1 tbsp rice wine vinegar
- 1/4 tsp pepper
- salt to taste
- 1/4 cup of compliant mayonnaise (I used Chosen Foods avocado mayo with black garlic)
- sesame seeds to garnish
Instructions
Pour sesame oil into a large skillet over medium heat.
Add white parts to scallions, red onion, garlic. Saute until red onions soften, stirring frequently (about 5 minutes)
Add ground pork, ginger and 1 tbsp hot sauce. Stirring frequently, cook until pork is broken into crumbles and cooked through (about 7-10 minutes).
Add coleslaw mix, coconut aminos, red wine vinegar, pepper and salt. Stir until combined and cook until coleslaw mix is tender (about 5 minutes)
Meanwhile, in small bowl, whisk together mayo, 1-2 tbsp of hot sauce, and a pinch of salt.
Serve pork and cabbage mixture in a bowl or plate. Spoon over chili aioli using long, sweeping motions back and forth. Sprinkle with sesame seeds and green parts of scallions.
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