Description
Bright and savory, this Egg Roll in a Bowl delivers all the flavor of a traditional pork egg roll without the wrapper, making it a quick and healthy weeknight dinner.
Ingredients
- 1 lb ground pork, chicken, or turkey
- 4 cups cabbage slaw mix (shredded cabbage and carrots)
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 2 green onions, sliced
- 3 tablespoons soy sauce, tamari, or coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon sriracha or chili sauce (optional)
- 1 tablespoon sesame seeds
- Additional sliced green onions for garnish
- Chili flakes for added heat (optional)
Instructions
- Heat a large skillet or wok over medium-high heat.
- Add the ground meat, breaking it apart with a spatula. Cook until browned and fully cooked—about 5 to 6 minutes. Drain any excess fat if necessary.
- Stir in the thinly sliced onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until fragrant and the onion softens.
- Add the 4 cups cabbage slaw mix and cook for 4 to 5 minutes until the cabbage wilts slightly but remains crispy.
- In a separate bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, and sriracha (if using).
- Pour the sauce over the cabbage and meat mixture and stir to combine. Cook for an additional 1 to 2 minutes.
- Remove from heat and garnish with sesame seeds, additional sliced green onions, and chili flakes if desired. Serve immediately.
Notes
For a low-carb option, serve in lettuce cups. This dish keeps well in the refrigerator for 3–4 days, making it perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian