Egg Roll in a Bowl

• Lean Ground Chicken½ pound
• Ground Pork (as Lean As You Can Find)½ pound
• Small-medium Red Onion · diced1
• Grated Ginger1 teaspoon
• Grated Carrots (buy Them Pre-shredded to Save Time or Grate Them Yourself to Save Money)½ cup
• Garlic5 cloves
• Finely Diced Baby Bella Mushrooms (optional)1 cup
• 16-oz. Bag Coleslaw Mix or Shredded Cabbage1
• Soy Sauce¼ cup
• –1 Teaspoon Sriracha (optional)½
• Sesame Oil1 tablespoon
• Rice Wine Vinegar1 tablespoon
• Chopped Green Onions for Garnish

Method

1. 01

   In a large skillet, heat 1-2 tablespoons olive oil over medium heat. When hot, crumble the meat into the pan and cook with the onions, garlic, and ginger. When the meat is about halfway cooked, add the carrots, and mushrooms (if using) and cook until the meat is cooked through and the onions are translucent and fragrant.

2. 02

   While the meat is cooking, whisk together the soy sauce, sesame oil, vinegar, and Sriracha (if using). Set aside.

3. 03

   Add the cabbage a couple handfuls at a time, stirring it as it wilts. When the cabbage is cooked, drizzle the soy sauce mixture over the meat mixture and stir to combine and heat through.

4. 04

   Optional: make into egg rolls! Wrap in egg roll wrappers, brush with butter, and bake at 425 degrees for 15-20 minutes, flipping halfway through.