Back in my teenage years, when renting videotapes was a thing, I discovered the “world’s best egg rolls”. The owner of the restaurant next to the family-owned video rental store claimed his egg rolls were the world’s best. Unfortunately, he was right. Since then, I’ve searched for a place to buy equally tasty egg rolls. Failing that, I’ve searched out a recipe that isn’t so complicated that I’d actually make it more than once.
This one comes pretty close and I don’t have to ride my bike to have them. I can also stream nearly any movie I’d like, no videotape required!
- 1 lb ground pork
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger (finely grated)
- 3 cloves garlic (minced)
- 12 oz Mann’s Broccoli Cole Slaw (340 g; 1 bag)
- 1/4 cup low sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup/honey
Heat a nonstick pan over medium heat.
Add the pork, and cook, breaking it up with a spatula, until it is cooked through and no longer pink. Drain if there is excess grease in the pan.
Make a space in the middle of the pan and add the sesame oil, ginger, and garlic. Cook for one minute.
Add the bag of coleslaw and cook for 3 more minutes, stirring frequently.
While slaw is cooking, shake together the soy seasoning, apple cider vinegar, and monk fruit sweetener. Pour it evenly over the pan and toss to coat.
Sprinkle with sesame seeds (optional) and green onions and enjoy.
Portion out into 2-cup capacity storage containers and store for up to 4 days in the fridge.
Enjoy cold or heated through.