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INGREDIENTS
FOR THE EGG ROLL IN A BOWL
• 2 TABLESPOONS SESAME OIL
• 6 GREEN ONIONS SLICED
• ½ CUP DICED RED ONION
• 5 CLOVES GARLIC MINCED
• 1 POUND GROUND TURKEY
• 1 TEASPOON GINGER
• 1 TABLESPOON SRIRACHA OR HOT SAUCE
• 1 14-OUNCE BAG COLESLAW MIX
• 2-3 TABLESPOONS SOY SAUCE
• 1 TABLESPOON RICE WINE VINEGAR
• ⅛-¼ TEASPOON FRESHLY CRACKED BLACK OR WHITE PEPPER
• SALT TO TASTE
FOR THE CREAMY CHILI SAUCE
• ¼ CUP AVOCADO MAYONNAISE
• 1-2 TABLESPOONS SRIRACHA
• 1 LARGE PINCH SALT MORE OR LESS TO TASTE
FOR GARNISH
• SLICED GREEN ONIONS
• BLACK SEASAME SEEDS
DIRECTIONS :
• HEAT LARGE SKILLET OVER MEDIUM HEAT. WHEN PAN IS WARM, ADD 2 TABLESPOONS SESAME OIL AND SWIRL PAN TO DISTRIBUTE OIL ACROSS SURFACE. CONTINUE HEATING PAN UNTIL OIL IS HOT AND SHIMMERY.
• WHEN OIL IS HOT, ADD WHITE PARTS OF 6 GREEN ONIONS,
½ CUP DICED RED ONION, AND 5 CLOVES GARLIC TO SKILLET AND STIR TO INCORPORATE. SAUTÉ, STIRRING FREQUENTLY, UNTIL RED ONIONS BEGIN TO SOFTEN, APPROXIMATELY 5 MINUTES.
• WHEN ONIONS HAVE SOFTENED, ADD 1 POUND GROUND TURKEY , 1 TEASPOON GINGER AND 1 TABLESPOON SRIRACHA TO SKILLET. COOK, STIRRING FREQUENTLY, UNTIL TURKEY IS BROWNED AND CRUMBLED, APPROXIMATELY 7 TO 10 MINUTES.
WHEN TURKEY IS COOKED THROUGH, ADD 1 14-OUNCE BAG COLESLAW MIX, 3 TABLESPOONS COCONUT AMINOS, 1 TABLESPOON RICE WINE VINEGAR, /8-¼ TEASPOON FRESHLY CRACKED BLACK OR WHITE PEPPER (TO TASTE), AND SALT TO SKILLET. STIR UNTIL INGREDIENTS ARE WELL INCORPORATED.
• CONTINUE COOKING EGG ROLL MIXTURE, STIRRING REGULARLY, UNTIL CABBAGE IS TENDER, APPROXIMATELY
5 MINUTES.
FOR THE CREAMY CHILI SAUCE
• ADD ¼ CUP MAYONNAISE, 1-2 TABLESPOONS SRIRACHA, AND 1 LARGE PINCH SALT TO MIXING BOWL. STIR TOGETHER INGREDIENTS UNTIL FULLY INCORPORATED.
SET ASIDE.
• DIVIDE EGG ROLL MIXTURE EQUALLY BETWEEN 4 SERVING BOWLS.
• TRANSFER CREAMY CHILI SAUCE TO SANDWICH BAG. SNIP ONE CORNER OFF BAG AND USE AS PIPING BAG TO
DRIZZLE CHILI SAUCE OVER TOP OFF EGG ROLL MIXTURE.
• SPRINKLE GREEN PARTS OF SLICED GREEN ONIONS OVER
CHILI SAUCE. GARNISH BOWLS WITH BLACK SESAME