Egg Roll Bowl

5 minutes
10 minutes
4 servings


  • 1 tbsp vegetable oil
  • 6 green onions, thinly sliced, white separated from green
  • 4 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 lb ground pork
  • 1 can KA–ME® Sliced-Peeled Water Chestnuts
  • 1 (12-oz) bag coleslaw mix
  • 2 tbsp KA–ME® Tamari
  • 2 tbsp KA–ME® Sriracha Sauce
  • salt and pepper to taste
  • KA–ME® Plum Sauce for serving


  1. Heat oil in a large skillet and place over medium heat. Add white parts of green onions, grated ginger and garlic. Cook, stirring frequently, until fragrant, about 1-2 minutes.
  2. Add ground pork and KA-ME® Water Chestnuts and cook until pork is cooked through and no pink remains.
  3. Add coleslaw mix, KA-ME® Tamari and KA-ME® Sriracha Sauce and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes. Add salt and pepper to taste.
  4. Transfer to bowls and drizzle with KA-ME® Plum Sauce. Garnish with green onions.

Included Products

Sriracha Sauce
Water Chestnuts Sliced-Peeled
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