Recipe Background
Unstuffed Egg Roll combines rich flavors with practicality, perfect for snow day comfort.
The first time I made this Unstuffed Egg Roll was on a snowy day, right after I passed my driving test. Feeling invincible and ready for the open road, I thought I’d attempt something new in the kitchen, too. Ground pork sausage was a pantry staple in our house, and the idea of chopping, slicing, and mincing veggies filled the air with a fresh vitality that echoed my excitement. Ginger felt like it would bring warmth to a dish already bustling with vibrant notes, perfect for celebrating my newfound freedom.
Sautéing everything together, my kitchen became a comforting, aromatic escape from the winter chill. As the coleslaw softened and absorbed the ginger and garlic, I remembered a tip my mentor once shared: add soy sauce with gentle hands to let the flavors meld but not overpower. The final splash of sesame oil and cilantro was like that first drive alone—unexpectedly freeing and deliciously exhilarating.
Serving the unstuffed marvel over warm rice, topped with crushed peanuts, felt like a liberating plate of independence. This dish encapsulated the thrill of the open road and the comfort of home, reminding me that both can coexist in the most delightful harmony.
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
- 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.
- Add the carrots, the green onions, the garlic, and the ginger and sauté, while stirring, until fragrant, about 1-2 minutes.
- Add 1/2 of the coleslaw mixture, cooking and stirring until slightly wilted, about 1 minute.
- Add the remaining coleslaw, cooking and stirring again until wilted, about 1-2 minutes.
- Gently mix in the soy sauce, the sesame oil, and the cilantro.
- Serve immediately over the rice garnished with the peanuts.
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