Egg Roll Bowl (Print Version)

# Ingredients:

→ Main Ingredients

01 - ½ teaspoon salt
02 - ¼ teaspoon black pepper
03 - ½ cup finely grated or julienned carrots
04 - 1 bag (16 ounces) coleslaw mix
05 - 1 tablespoon sriracha sauce
06 - 1 tablespoon hoisin sauce
07 - ¼ cup soy sauce
08 - 1 tablespoon rice wine vinegar
09 - 8 ounces chopped water chestnuts
10 - 1 teaspoon freshly grated ginger
11 - 4 minced garlic cloves
12 - 1 pound ground meat (pork, chicken, beef, or turkey)
13 - 1 medium onion, finely chopped
14 - 2 tablespoons sesame oil

→ For Garnishing

15 - 4 green onions, thinly chopped
16 - Black sesame seeds

→ Spicy Mayo Sauce

17 - ¼ cup mayonnaise
18 - 1-2 tablespoons sriracha (adjust to your liking)

# Instructions:

01 - Warm a big skillet on medium heat, pour in sesame oil, and let it heat up. Toss in the chopped onion and cook until it softens and turns slightly clear—takes around 3 minutes. Break up and stir the ground meat into the skillet, cooking it until the pink is gone, which should take about 6 minutes. If there’s too much grease, feel free to drain some out.
02 - Add your garlic, ginger, and chopped water chestnuts to the pan. Give everything a quick stir. Don't let it cook too long—just 30 seconds—to keep that fresh, strong aroma. The water chestnuts will keep the texture fun!
03 - Now it's time to toss in soy sauce, hoisin, sriracha, and rice vinegar. Stir them into the meat mix and let it bubble gently for about a minute. This creates a flavorful punch that's savory with a hint of heat.
04 - Dump the coleslaw mix and shredded carrots into the pan next. Sprinkle in salt and pepper, then blend everything together so the veggies soak up the sauce. Let it cook for 5-7 minutes, mixing occasionally, until the veggies soften but still have a slight crunch.
05 - While your main dish cooks, quickly whip together the mayo and sriracha in a tiny bowl. Keep adding sriracha a little at a time until it’s spicy enough for you. Stir until it’s smooth and looks evenly reddish-orange.
06 - Once your veggies are just right, remove the pan from heat. Taste to see if you need more salt, pepper, or even a splash of soy sauce. Spoon the mixture into serving bowls, top with sesame seeds and green onions, and drizzle the sriracha mayo on top—or serve it on the side.

# Notes:

01 - This dish is a no-wrap version of a classic appetizer, cooked fast in one pan.
02 - Make it lower-carb by switching soy sauce for tamari and finding sugar-free hoisin sauce.
03 - Perfect for meal prep—stash it in the fridge and enjoy over the next 4 days since the flavors get deeper overnight.

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