Description
A quick and healthy take on traditional egg rolls, made in one pan with ground meat and coleslaw mix, packed with flavor and easy to customize.
Ingredients
Main Ingredients
- 1 lb Ground meat (pork, turkey, chicken, or beef) (Choose based on preference)
- 1 bag Coleslaw mix or shredded cabbage and carrots (You can use any cabbage variety)
- 3 stalks Green onions (Chopped, for garnish)
- 3 cloves Garlic (Minced)
- 1 tbsp Fresh ginger (Grated (or jarred))
- 3 tbsp Soy sauce or coconut aminos (For a gluten-free option, use tamari)
- 1 tbsp Toasted sesame oil (To be added at the end for flavor)
- 1 tbsp Rice vinegar (Adds brightness)
Optional Toppings
- 1 tbsp Sriracha or chili flakes (For added heat)
- 1 tbsp Honey (Optional, to add sweetness)
- 2 tbsp Sesame seeds (For garnish)
- 1 cup Crunchy wonton strips (If desired)
Instructions
Preparation
- Heat a large skillet over medium high heat. Add a little oil if your meat is lean.
- Add your ground meat and cook until browned, breaking it up as you go. If there is a lot of grease, carefully drain some off.
- Add garlic and ginger. Stir for about 30 seconds until it smells amazing.
- Add the coleslaw mix and toss it around. It may look like too much cabbage but it cooks down quickly.
- Pour in soy sauce (or coconut aminos), a small splash of rice vinegar, and a drizzle of toasted sesame oil. Stir and cook for 3 to 5 minutes until cabbage is tender but not mushy.
- Taste and adjust seasoning with more soy sauce, vinegar, or sriracha as desired.
- Top with green onions and sesame seeds before serving.
Notes
Store any leftovers in an airtight container for up to 4 days in the fridge. You can also freeze for up to 2 months, but the texture of the cabbage may change slightly after thawing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: asian, Comfort Food