Ingredients:
- 1 lb (450g) ground pork or ground chicken
- 1 tablespoon sesame oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 cup soy sauce or tamari sauce (for gluten-free option)
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce (optional, for heat)
- 1 small head cabbage, thinly sliced
- 2 medium carrots, shredded
- 4 green onions, chopped
- Salt and pepper, to taste
- Sesame seeds, for garnish
INGREDIENTS
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground pork or chicken and cook until browned and cooked through. Break it up into small crumbles as it cooks.
- Push the cooked meat to one side of the skillet and add the sliced onion, minced garlic, and grated ginger to the empty side. Sauté for a few minutes until the onions are softened and fragrant.
- In a small bowl, whisk together the soy sauce, rice vinegar, and sriracha sauce (if using). Pour the sauce mixture over the meat and onion mixture in the skillet.
- Add the sliced cabbage and shredded carrots to the skillet. Toss everything together to combine. Cook for 4-5 minutes, or until the cabbage has wilted slightly but still has a bit of crunch.
- Stir in the chopped green onions and season with salt and pepper to taste. Cook for an additional 1-2 minutes to heat everything through.
- Remove from heat and serve the egg roll in a bowl hot. Garnish with sesame seeds for added flavor and texture.
- Enjoy!