Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon sesame oil
  • 1 cup red onion (diced)
  • 2 garlic cloves (minced)
  • 2 tablespoons fresh ginger (minced)
  • 1 lb heritage breed ground pork
  • 2 tablespoons hot sauce (I used Frank’s)
  • 12 oz 340g coleslaw bag
  • 3 tablespoons liquid soy seasoning (or coconut aminos for Whole30/paleo or Tamari for gluten-free option))
  • Green onions for garnishing (sliced)
  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • 1 bunch of kale (chopped)
  • ¼ cup homemade mayo or Whole30 mayo
  • 1 tablespoon hot sauce (Frank’s work)
  • 1/8 teaspoon garlic clove (minced)
  • Salt and black pepper to taste

Instruction

  • In a large skillet, heat sesame oil over medium-high heat.
  • Add red onions and sauté for about 4 minutes. Then, add garlic and ginger and sauté for about a minute, until fragrant is released.
  • Add ground beef and season with salt and black pepper. Cook and break it up with a spatula, until it is cooked through and no longer pink. It’s about 7 minutes.
  • Add hot sauce and mix well to combine.
  • Reduce heat to medium. Add the coleslaw mix and liquid soy seasoning. Stir well and cover the skillet. Cook for about 3-5 minutes, until it’s tender. Set aside.
  • Meanwhile, in a small bowl whisk together all the ingredients for the hot mayo sauce.
  • Place an even amount of egg roll into 4 different glass containers.
  • In the same skillet, add olive oil over medium-low heat. Add garlic and sauté for 30 seconds. Add kale and stir until wilted. Place kale in the meal-prep bowls too. Drizzle the sauce over the egg roll bowls. Enjoy!