Samantha Nicole It’s like a classic egg roll from your favorite Chinese restaurant in reverse! The Unstuffed Egg Roll is a delicious mix of pork, veggies, garlic, and soy sauce, stir-fried into a hot and hearty wonder that’s perfect for laying over rice. Unstuffed Egg Roll is easy and speedy to make and doesn’t require frying, so clean-up is even easier. This is an amazing, aromatic, and attractive meal you’ll make whenever you’re tempted to order out; after all, why would you order out when you can make the best dish at home?
Ingredients
- 1 pound ground pork sausage
- 2 carrots, peeled and shredded
- 3 green onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly minced
- 14 ounces coleslaw mix or 6 cups shredded cabbage
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- 1/4 cup fresh cilantro, optional, chopped
- rice, optional, to taste, cooked and warm, for serving
- peanuts, optional, to taste, chopped, for garnish
Directions
Step 1 -In a large, deep skillet over medium-high heat, cook the sausage, while crumbling with a spoon, until it is cooked through, about 5-7 minutes.
Step 2 -Add the carrots, the green onions, the garlic, and the ginger and sauté, while stirring, until fragrant, about 1-2 minutes.
Step 3 -Add 1/2 of the coleslaw mixture, cooking and stirring until slightly wilted, about 1 minute.
Step 4 -Add the remaining coleslaw, cooking and stirring again until wilted, about 1-2 minutes.
Step 5 -Gently mix in the soy sauce, the sesame oil, and the cilantro.
Step 6 -Serve immediately over the rice garnished with the peanuts.
