Take the filling from your favorite egg roll recipe, saute it all together in a skillet, and you're left with Egg Roll in a Bowl! This recipe skips the wrappers and deep frying, leaving you with a much healthier, 30-minute meal.
SAUCE: Start by whisking together the sauce. In a small bowl,use a fork to whisk together the cornstarch and 1 tablespoon soy sauce. Once smooth, add in the remaining 2 tablespoons soy sauce, 3 tablespoons chicken broth, 2 teaspoons sesame oil, 1 tablespoon light brown sugar, 1 tablespoon rice vinegar, 1/2 tablespoon Sriracha sauce, and 1/4 teaspoon white pepper. Whisk until smooth and set aside.
VEGGIE PREP: Prep the rest of your veggies, because the cooking goes quickly! Cut a red onion in half and thinly slice one of the halves. Finely mince the ginger and the garlic. Open the coleslaw mix or chop the cabbage (Note 1). Remove the stem and seeds from the red pepper and slice very thinly slice the red pepper and then halve the slices horizontally. Thinly slice the green onions.
COOK PORK: Heat a wok or large, deep saute pan (12 inches minimum) over high heat. Add 1 tablespoon vegetable oil and swirl to coat. Once the oil is shimmering, reduce heat to medium and add in the onion. Cook for 3-4 minutes and then reduce the heat to medium high. Stir in the ginger and garlic and cook for 30 seconds to a minute (or until fragrant). Return the heat to high, push the onions to the edges of the pan and add the ground pork to the center of the pan. Let it cook without stirring for 30 seconds. Then, use a wooden spoon to break apart the meat into crumbles and cook until it's no longer pink, about 5-7 minutes. Integrate the onions, garlic, and ginger into the pork.
COOK VEGGIES: Reduce the heat to medium high. Add the red pepper and the entire bag of coleslaw (or the chopped cabbage and matchstick carrots). It will seem like a lot, but it cooks down quickly. Stir-fry for 2 minutes and then pour in the sauce. Continue to cook, stirring and mixing the ingredients, for about 2-4 more minutes or until sauce is absorbed into the mixture and the veggies are all crisp tender.
FINISHING: Taste and add additional soy sauce, Sriracha sauce, and pepper and/or salt as needed. Top with green onions. Serve as is or over rice if desired. You can also add some sriracha mayo if you like a creamy element. See Note 2
Note 1: If you opt to use a coleslaw mix, look for a 12 to 16 ounce one with matchstick carrots added in. Alternatively use a green cabbage (cut to get 6 packed cups) and 1 and 1/2 cups matchstick carrots.
Note 2: To make Sriracha mayo, whisk together 1/2 cup mayo, 3 tablespoons fresh lime juice, 1/4 teaspoon lime zest, and 1 tablespoon Sriracha until smooth.
I serve this Egg Roll in a Bowl on top of basmati rice. Here's how I cook it: Place rice in a fine mesh sieve and rinse in cold water for 2-3 minutes or until water (coming from the strainer) runs clear. Place uncooked rice in a bowl and soak in cold water while you bring a very large pot of water to boil over high heat. Once water is boiling, salt the water (a teaspoon or so). Drain the rice through the fine mesh sieve and add to the boiling water. Cook, stirring occasionally, for exactly 5 minutes (do not reduce temperature; it should be boiling). Drain the rice and set aside.