If we’re out eating at a Chinese restaurant, there is a 100% chance that we’re ordering egg rolls to go with whatever main course we feel like that day. There’s something about the delicious pork filling that gets us every time – it’s full of flavor and juicy and absolutely perfect when wrapped up in that crunchy egg roll wrapper. And, turns out, that very same filling is just as good on its own as it is in its traditional form. We give you: unwrapped egg roll in a bowl.

This dish is great because it’s not only addictively delicious, but it’s an easier, healthier version of the classic. You save a TON of time by not wrapping and frying the egg rolls, plus you don’t end up with the calories of the fried stuff. Instead, we’ve got a pork, onion and cabbage mixture that’s perfectly seasoned and exactly the way your favorite Chinese restaurant makes it, thanks to a combination of sesame oil, soy sauce, hoisin sauce, garlic and ginger. Trust us when we say this is the yummiest thing you’ll eat all week.

1 1/2 pounds ground pork
1 yellow onion, finely chopped
1 1/2 tablespoons sesame oil
1/4 cup low-sodium soy sauce
2 tablespoons hoisin sauce
4 cloves garlic, minced
1 teaspoon ground ginger
1 (16 oz.) bag coleslaw mix with carrots
2 green onions, chopped diagonally
1/4 teaspoon red pepper flakes
kosher salt and freshly ground pepper, to taste
rice, cooked, garnish, optional

In a small bowl, whisk together soy sauce and hoisin sauce, then set aside.
In a large pan or skillet over medium-high heat, cook ground pork until browned.
Drain fat, if necessary.
Season with salt, pepper, ginger and red pepper flakes, then stir in sesame oil. Add onion and garlic and cook for another 6-8 minutes, or until onion is softened.
Stir in soy sauce and hoisin sauce, then mix in coleslaw and carrots and cook for another 5-7 minutes, or until cabbage has just wilted.
Taste and adjust seasoning, if necessary, then remove from heat.
Serve hot with rice and garnish with chopped green onions.

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