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This one is always a big hit with my husband! If you like Eggrolls, just imagine all the yummy filling that is normally inside an egg roll, without the egg roll wrapper! This dish is so good for you, too. It is gluten-free, dairy free and Paleo and Keto compliant. It also comes together in one pan, which makes clean up super easy!

You can use ground pork, chicken, turkey or beef, but this time, I had some pork chops that I wanted to use up, so I diced the pork chops and used them and it had the same great result. I love the versatility of this recipe and the fact that it is so easy to make!


2 tbsp olive oil

1 tbsp sesame oil

1 medium onion, chopped

3 cloves garlic

1 lb ground pork (or can sub ground chicken, turkey beef or diced pork or chicken)

1/2 cup finely chopped mushrooms

1 tbsp fresh ginger, grated

1 14 oz bag shredded coleslaw mix

1/4 cup coconut aminos

1 tbsp rice wine vinegar

4 tbsp sesame seeds, toasted

For Sauce:

1/2 cup mayonnaise (I like Primal Kitchen)

3 tbsp sriracha


Heat a large saucepan over medium-high heat. Add the sesame oil and olive oil and let it get hot. Add the onion, and garlic and let cook for a few minutes until it starts to soften, stirring occasionally. Add the pork (or other meat of choice) and cook until the meat is almost cooked though. Add the mushrooms and grated ginger and stir well. Let the mushrooms cook for a few minutes. Add the bag of coleslaw, coconut aminos, rice wine vinegar, and stir well, letting the cabbage mix soften and most of the liquid absorb. Stir in sesame seeds.

Divide amongst bowls.

In the meantime, mix the mayo and sriracha in a small bowl. Put it into a ziplock bag and cut off the corner to drizzle the spicy mayo over the Eggroll in a Bowl!