Egg Roll in a Bowl

Please disregard the blob of sauce on top. I was so incredibly lazy hungry, that I couldn’t be bothered with anything more attractive.

Think deconstructed egg roll that is neither rolled or has any egg. Think really delicious pork and cabbage. It’s really that easy.

We’ve made this at least five times now. It’s the new Thai Basil Pork. The original recipe is below, but I’ve taken liberties these days. I really like using the spicy Italian pork sausage instead of regular pork and a few dashes of fish sauce really add something to the dish. But it’s still plenty good as is. The amount of cabbage and meat are satisfying enough that I don’t miss some sort of grain/carb substitute.

The chili mayo pretty much makes the dish. I’ve been known to make larger than normal quantities just to slather it on every bite. We’ve used both kinds of chili sauce, the garlic-chili and the Sriracha, and they’re both good. Find out which one you like better. Experiment. Do it.

Inspiration: 40 Aprons


  • 2 tablespoons sesame oil
  • 6 green onions, sliced
  • 1/2 cup onion, diced
  • 5 cloves of garlic, minced
  • 1lb ground pork
  • 1 tablespoon ginger, grated
  • 2 tablespoons chili-garlic sauce or Sriracha
  • 14oz bag coleslaw mix
  • 3 tablespoons coconut aminos
  • 1 tablespoon rice wine vinegar
  • 1/4 cup mayonnaise
  • sesame seeds for garnish


Heat the sesame oil in a large skillet or wok over medium heat. Add the white parts of the green onion, diced onion, and minced garlic to the pan. Stir frequently for about five minutes. The onion should start to soften. Add the ground pork, grated ginger, and one tablespoon of the chosen hot sauce. Break up the pork and mix in the ginger and hot sauce. Once the pork is browned, add the coconut aminos, rice wine vinegar, and the coleslaw mix. Stir to combine. Cook for another five minutes, stirring often until the cabbage is tender and broken down.

In a small bowl, whisk together the mayonnaise and the remaining chili-garlic sauce or Sriracha. Stir to combine.

Serve in a bowl, topped with chili mayo and sesame seeds.




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